Kitaoji Rosanjin is an extremely famous person as his ceramics, calligraphy and epicure in the early Showa era in Japan. He has left numerous numbers of art works and legends in the arts and culinary.
The other day, we had a chance to try to make a special Sukiyaki that was said to be invented by Rosanjin (not sure it is true or not though!).
The unique points for this pot are letting leeks stand up surrounded by fatty rich Wagyu beef and allow the leeks absorb the decent amount of Umami juice from the beef and rich Japanese Dashi stocks.
Of course, the special foodie, Rosanjin, has never put such worldly ingredients like bean sprout and Okura for his own one, however I had some leftovers of these in my fridge and needed to consume them as my excuse!
Another characteristic point was serving Onsen Tamago (soft boiled egg) instead of raw egg for dipping foods from the pot.
This was a huge hit for our family, as more creamy egg was perfectly coating the sweet savoury ingredients, which was much flavourful than normal style.
Appreciating the ultimate Sukiyaki with cold Sake…ahhh bliss!!
Glad to see even little people enjoyed our cultural food 🙂
Have a lovely week!
Naoko
