Friday, August 14, 2009
Sukiyaki in the Summer
We recently discovered the joys of Wagyu beef, and decided to try it in sukiyaki. Usually we only make sukiyaki in the winter, but it's been a cool summer and besides, we discovered the joys of wagyu beef!
What is wagyu? The word means simply Japanese beef, and it's actually a breed of cattle indigenous to Japan. The Japanese, although they didn't begin eating beef till the mid 19th century, have raised it to a fine art. But the most surprising thing about wagyu is that it is naturally low in saturated fat and high in monounsaturated fat. Usually monounsaturated fats are liquid at room temperature, while saturated fats, like butter and lard, are hard or at least solid at room temperature. Well wagyu beef, if you leave it at room temperature for a short time, almost begins to melt.
And in your mouth? It does melt.
The vegetables are also yummy: enoki mushrooms, shirataki (sort of noodles), nappa, green onions, tofu, bamboo shoots.
Unfortunately, I was too busy cooking and eating to take any pictures of the finished sukiyaki. But trust me, it was good.