Day 2 – Sukiyaki in Asakusa
If you know me, you know I like my food not just cooked but well done. That’s right, no pink, cooked all the way through well done. That said, I love sushi (yes…bit of a paradox) but while I can not only stomach raw fish but really enjoy it, I don’t think I can ever dig raw egg.
“Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き; スキヤキ) is a Japanese dish in the nabemono (Japanese steamboat) style. It consists of meat (usually thinly sliced beef), or a vegetarian version made only with firm tofu, slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.”1
This was, in fact, an excellent meal. All of the grilled components, especially the mix of the meat and the onions, was just superb. The egg yolks in Japan are an amazing deep almost orange that you never see in the States. I ate most of the meat after dipping it in the scrambled eggs, but it was really much tastier mixed with the rice.
