Standing in the waiting area of the “Thousand Cranes” restaurant I watched as the “Sushi & Tofu Cooking Club” regulars confirmed their registration for the day’s event.  Having mastered last month’s lesson on the preparation of Donburi, I felt that I was ready to expand my knowledge and learn the intricacies of Sukiyaki.  Before entering the dining area I had the pleasure of meeting Shige Matsumoto.  Commenting on my Chicago Bears hat, Shige explained that he was a sports writer for the Japanese website AMESPO http://www.amespo.com.  Instantly, my thoughts of food dissipated as I started to ramble off season predictions and fantasy football league experimentations.  As I began to explain my theory on the hybrid super team consisting of the Oakland Raiders offense combined with a Chicago Bears defense culminating in an Unholy Trinity of Randy Moss, Lamont Jordan and Brian Urlacher, Shige and I were called into the restaurant. 

Once inside I noticed that each table of four was accompanied with a large tray of vegetables, cutting utensils, a container of broth and a hotplate.  Sukiyaki is a nabemono dish that consists of a variety of different vegetables, thin slices of beef and is often prepared and served at the dinner table.  Our most noble teacher, Chef Saga, again resided over today’s session.

First, Chef Saga informed the class that differing Japanese regions utilize different methods for cooking Sukiyaki.  Today’s class would focus on the Kanto style of preparation.  After explaining the mixture of the broth, Chef Saga demonstrated the correct way of cutting the vegetables and cooking the beef.  During this time our gracious hosts distributed “goodie bags” which included an assortment of sauces, seasonings and fresh soba sprouts.  Opening the forum to discussion Chef Saga fielded an array of questions that covered the full spectrum of his cooking knowledge.  While I was impressed by the majority of the inquiries, one patron asked if fresh soba sprouts could be replanted in his garden. While eating lunch later on in the session this same individual was quoted as saying to his fellow tablemates “Just stab at it, that’s what I do.”  Cautiously scanning the room I feared that this blasphemous etiquette would summon the enraged spirit of Japanese Iron Chef: Masaharu Morimoto.  One swift stroke of a ginshu blade would reveal the most secret ingredient in any region specific   Sukiyaki Dish: The Blood of Fools.

It was now time for the students to prepare their lunch.  After chopping the vegetables, each table aesthetically arranged their assortments on large circular trays.  Hotplates were then fired up, broths were heated, and all of the ingredients were slowly added to the mixture.  In traditional Sukiyaki fashion our hosts offered the class raw eggs which could be used for dipping the cooked ingredients before they were eaten.  This wonderful feast was accompanied by “Sho Chiku Bai” sake and great conversation.

Well folks another class has ended and another dish has been added to the repertoire.  Be sure to check out next month’s review of the most popular “Sushi & Tofu Cooking Club” class, Sushi & Sake.  Until then be safe out there everybody and remember when all else fails, serve more sake.