Sukiyaki is a Japanese winter stew. It became a traditional dish during the Meiji Era (1868–1912) and is often enjoyed in year end bōnenkai parties.

Sukiyaki is culturally seen as a special meal to share. Buddhism entered the country in the Asuka period (592-645) and forbade the consumption of beef and livestock. There were special exceptions though, like if one were sick or if it was a special occasion with an honored guest so it was not something people got to eat everyday. But the good news is you don’t have to go to Japan and wait for a special occasion to try it – you can have some right now from scratch by following this video.



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Tamagoyaki is a Japanese dish similar to an omelet. It’s scrambled eggs a little thicker than crepes rolled into layers. It’s those little egg rolls in the photo above. It can be a bit tricky to make but if you have a flat rubber spatula (for baking) and patience then you can easily master it. It took me a couple of fails to get a hang of it. The secret is in pouring the egg in batches, rolling it slowly so it doesn’t rip and making sure the new batch you pour in cooks into the last.

Tamagoyaki Recipe:

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