I came to Yakiniku Fujimasu for sukiyaki, Japan’s signature winter dish. Sukiyaki is delicious, but the price is enough to make you tremble. Since it’s hard to find in Korea, I set this up so my guests could try it at least once while they were in Japan.
Setting up the pot
All you need is a wide, flat-bottomed pot, so there’s honestly not much to it.
Eggs
An absolute must for sukiyaki.
The beef
It has to be sliced thin, so you can’t have it unless you book the day before. I reserved three portions and wondered if that might be too much, but once we started eating it turned out to be just right.
There are vegetables too.
The vegetables take a while to cook, so you need to put them in early.
First you sear the beef…
Once it’s cooked, pour in the sauce, let it simmer briefly, and fish out the beef first. After that, just add the vegetables and the other ingredients as you go.
And don’t forget to dip it in the egg when you eat…
“Melts in your mouth” is the only way to put it. It was so good it vanished in no time. Sukiyaki alone felt a little lacking, so when we finished we ordered a steak and grilled it quickly.
Steak
The quality seemed a touch lower than before.
Just grill it and eat.
The verdict was that it’s tasty but too fatty, and lacks the rich, nutty flavour of Hanwoo. That’s the opinion of a serious gourmet, so it must be right. The world of beef is vast and deep. This year I’ll have to dig into the world of Hanwoo too.