I’m reserving Fridays of this month to spotlight a recipe from the archives. These are recipes that made a strong impression on me and ones that I’d like to incorporate into my regular repertoire more often. This week I’m taking another look at Sukiyaki Donburi.
Growing up, sukiyaki was a leisurely meal. We’d fill our individual bowls up with piping hot beef, vegetables, and tofu, then dip into another bowl with a beaten raw egg. I’d refill my bowl multiple times throughout the course of the meal. This eating ritual is similar to nabe in that way, eating and supplementing as you go, taking from a single bubbling pot in the center of the table.
There’s a specific iron pot used in making sukiyaki so I never thought to make it on my own until I came across this recipe. The ritual is different but the flavors and ingredients are the same. It’s less of a eating spectacle, but I find it manageable and relatively quick to make. And it’s one of the most delicious and satisfying meals. Hope you enjoy this one as much as I do.
Here’s the recipe for Sukiyaki Donburi.