Salmon Sukiyaki

This is just so good. 

According to the woman who first made beef sukiyaki for me, it's very high calorie food. Well, maybe for the Japanese, but this is one of the lightest dishes I know, and if you are a real meat-and-potatoes kind of person you might even be ready for a second dinner a few hours after eating this. 

It's usually made with beef slices instead of salmon, made right at the table, and served with hot rice and raw egg. As the food cooks, you fish it out of the pot, dip it in the raw egg, and eat it with hot rice. I don't have the right equipment to do this at the table, so I make this on the stovetop in 2 batches. I also never remember the raw egg, but I don't think any of that really matters. 

This is really easy and flexible. You can vary the ingredients quite a lot depending on what you like. Also, there are a lot of different ways to make the broth, but this is the way I was first shown and also the simplest.

Ingredients include tons of vegetables. Another excuse to make this.

A gratuitous photo of Napa cabbage from my garden.

Ingredients:
sliced salmon
sugar
soy sauce
Now use any combination of the following:
mushrooms
Napa cabbage
bean sprouts
spinach
onion
broccoli
chrysanthemum leaves
shirataki
tofu

Directions:
Slice everything into bite size pieces so they cook quickly. Place the vegetables in the pan and add just a little bit of water and bring it to a boil. Be conservative with the water since a lot of liquid will come from the vegetables as they cook. When the liquid is hot, slip in the salmon. Sprinkle sugar and soy sauce right over the vegetables and keep tasting until it's as salty or as sweet as you like it. Keep it at a low simmer, and add more vegetables and fish as there's room. Serve this with hot rice.


I found this slightly bizarre video of beef sukiyaki being made, so if you're curious, take a look. 

Looking at this makes me hungry...