Beef seasoned with a sweet soy sauce based sauce and dipped in beaten egg will make your mouth water

• September 9 (Saturday)

Original Sukiyaki

In former days, farmers working in the fields would grill pieces of chiken or on a spade called suki. Greilling meat in a heavy cast iron pot came to be known as sukiyaki. Eventually an assortment of vegetables was added and the ingredients cooked in a sweet soy sauce broth, making this dish both nutritious and filling. Although lightly beaten raw egg is traditionally used as a dipping sauce, sukiyaki can be enjoyed without it, too. Various types of vegetables may be used, and just about any thinly sliced meat (except mutton) or poultry will go well in the pot. A bowl of steamed rice rounds out this meal.

Another episode-sukiyaki

The Japanese people began to eat beef only in recent history. It was taboo in Japan to eat meat up until the end of the Edo era, and only after the Meiji Restoration that common Japanese people began to eat meat, thanks to the Meiji Emperor who ate this thing called “beef” on New Years Day in the fifth year of the Meiji era. News of this spread quickly in Japan and cooking beef with soy sauce and sugar became incredibly popular amongst Japanese commoners. This was the origin of sukiyaki, which at the time, was called “Gyu-nabe” (beef pot).

At the upcoming Sushi and Sake Cooking Club event, taking place on September 9. Looked attractive and was nutritious. It’s popularity spread accordingly.