{"id":3775,"date":"2010-10-30T17:09:55","date_gmt":"2010-10-31T00:09:55","guid":{"rendered":"https:\/\/shescookin.com\/?p=3775"},"modified":"2013-08-12T17:52:53","modified_gmt":"2013-08-13T00:52:53","slug":"my-sukiyaki","status":"publish","type":"post","link":"https:\/\/shescookin.com\/my-sukiyaki\/","title":{"rendered":"My Sukiyaki"},"content":{"rendered":"

\"Sukiyaki<\/a><\/p>\n

It’s always good to come home and sleep in your own bed after a long and uncomfortable trans-Atlantic flight and awakening at 4:45 a.m. to a gentle, cleansing rain made it even better \ud83d\ude42 It’s clear and sunny now, but when the days become chilly and damp, I often crave a warming bowl of udon or soba noodles from Ebisu Ramen<\/a>, a Japanese noodle house here in Huntington Beach. During our last rainy spell I thought about one of my favorite childhood dishes: \u00a0Sukiyaki<\/a> (Japanese: \u92e4\u713c or more commonly \u3059\u304d\u713c\u304d), a Japanese dish in the nabemono<\/a> (Japanese Hot pot) style.<\/p>\n

Similar to shabu shabu, sukiyaki consists of meat (usually thinly sliced beef) slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.<\/p>\n

Growing up in northwest Arkansas we raised most of our family’s food but there was nothing in the way of ethnic markets, so my mom’s Sukiyaki was an Americanized version made without many of the traditional Japanese ingredients in a cast iron pan on the stove top, but delicious and fondly remembered just the same.<\/p>\n

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