Lamb Sukiyaki
Sukiyaki is one of those “as you like it” sort of meals. This night we happened to have some New Zealand lamb (which is hidden beneath everything in the bottom of the Nabe. Also there is tofu, Konyaku noodles, Chrysanthemum leaves, long onion and mushrooms. As you can see, the tide went out and it is getting quite dry but by this stage, we are almost done. As the ingredients get eaten, fresh ones are put in to replace them. Whatever is left over, makes a great lunch on rice the next day.
I live in Thailand, and the Thais have taken and adapted Japanese Sukiyaki to local tastes – and it’s a great meal. A lot of fun, very hands on, and always a party.
Lamb though…was it good? Here it’s very seafood oriented – and with a very light broth – I will have to try that next time some lamb makes it’s way my way – not sure what my Thai inlaws will make of it though!
Your blog makes my hungry – and I love to be hungry! Great writing, thanks.