Subarashi Sukiyaki
I’ve jabbered on about sukiyaki before, so here’s a quick run-down of the “how to”: Prepare the ingredients. This dish needs to be cooked at the dining table, and it’s best to have everything ready. We buy the beef pre-sliced. The flower-shaped gluten-thingy² needs to be rehydrated (soak briefly, a few min, and squeeze lightly). […]