Hello everyone.
So as I said before, this blog will be about restaurants in Ibaraki that I want to recommend to everyone and share my experiences at those restaurants. But now, with the lock downs and social distancing, I might not be able to visit restaurants as often as I would like.
So, I thought I would do these short little side notes from time to time. The side notes can be about anything I want to share with you.
For my first side note, I wanted to share with all of you something my wife and I made that we are both very proud of. The Sukiyaki Burger.
Sukiyaki, for those of you who don't know what that is, looks something like this.
It consists of beef, tofu, enoki mushrooms, scallions, Chinese cabbage, shiitake mushrooms, chrysanthemum leaves and konyaku noodles. You put all these ingredients together and cook them in a pot with sukiyaki sauce. You also have eggs but you don't cook them in the pot. You have a small separate plate and you put the raw egg in it, scramble it and then dip the cooked ingredients in it. It is quite tasty. This is usually a winter dish but I found some sukiyaki beef on sale yesterday, and I wanted a burger so I thought, why not.
So we had our meat. Next, we bought our negi (scallions), chrysanthemum leaves, carrots and eggs. I didn't want to put tofu in the burger, couldn't get good mushrooms and I think the noodles would have been messy. We found our burger buns at the local AEON supermarket in Tsuchiura. For everyone who lives in this area, burger buns are hard to come by unless you go to Tsukuba city COSTCO. But luckily we found them in AEON.
We cooked everything in the sukiyaki sauce, toasted the buns and put our ingredients on the bottom bun. My wife had an ingenious idea of hallowing out the top bun a little bit and placing the egg yolk in it, and it worked! It wasn't as messy as you would think.
It was easy to make and delicious! Since you are stuck at home, why don't you give the sukiyaki burger a shot.
Enjoy!
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