I was in the mood for sukiyaki the other night, but didn’t have a hot pot. I wouldn’t have wanted to set it up even if I had one, because it’s just not worth the hassle unless there’s a big group eating, and I was alone that night.
Being alone for dinner does not mean maggi mee or starvation ok! I’m not one for wallowing. I saw it as a great opportunity to experiment, or eat things that only I like.
I checked online for recipes and it turns out that “real”, “authentic” sukiyaki broth takes a whole lotta effort. All I wanted at 8pm was to finally eat, so I decided to improvise and whip up my own version of sukiyaki!
I winged it and decided to combine beef stock, mirin and sugar to form the broth. It tasted surprisingly like the real deal.
Instead of conventional additions, I added what was available in my fridge, which happened to be enoki mushrooms, and bok choy:
Amazingly, from start to end, I only took 20 minutes! I know, because it’s the time it took for the rice to cook. Haha.
Here’s the end result!
I also added a poached egg into the broth just for the nutritional value, and cooked the pork slices in the broth while it was on the stove.
The kimchi was a mistake though. The sourness did not blend well with the sweet theme of the rest of the dinner at all. Whoops.
Overall, I still consider this a success. Added to my repertoire!
What I made for lunch today. :)
A simple seafood somen with:
I just realised, 2 hours after the meal, that I forgot to add miso. Haha. It ended up well though, with a clearer and more delicate taste. Still good!
I sprinkled it generously with coriander and green onions, which my mum gave me yesterday. It’s also the reason why I cooked this in the first place – to use up the greens. ^_^;;