It all starts with butter…

…or a cube of beef fat into a big, hot pan, followed by thin, delicate slices of well-marbled beef. Then comes the vegetables, tofu, mushrooms, scallions and yam noodles. Toss on some sake, mirin, shoyu, dashi and sugar and let simmer until the meat is just done and the veggies are tender. Scoop up on to a bowl full of rice, dip a morsel in raw egg and enjoy.

This dish is best enjoyed with a cold beer, with feet under a hot kotatsu table and a good movie.

Sukiyaki on a cold, dark night reminds me of living on Awajishima with Justin. Max and Mina, I will have to cook for you when we next meet…

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