we're food hunting in Tokyo, Japan and today it's all about sukiyaki, sukiyaki
is a meal in which vegetables and meat are simmered in a sweet and salty
broth, in front of you on the table and then dipped in raw egg before eaten
we have found a popular local spot and we are so excited to eat
let's go
I'm Thomas and I'm Sheena and we're Chasing a Plate, we hope you're
hungry, let's eat!
the sukiyaki restaurant that we're visiting is all-you-can-eat so get ready
for heaps of food
we've ordered our sukiyaki and so you pay a set price per head and then you
get unlimited, meat, vegetables and access to the drinks bar so just
non-alcoholic drinks and so to start off with, there is an induction cooker on the
table and the staff brought over this cast-iron pot and it's filled with the
sukiyaki broth so the broth is made up of soy and mirin
which is sweetened rice liquor and then also brown sugar and then to the side
here we've got two jugs, one's filled with water and then one's filled with that
sukiyaki broth to dilute and intensify the broth as we like and then over here
we've got the trays of meat so this is beef shoulder I believe then we've got
beef belly look at those strips of faaaaaat and then these two
trays here are the pork shoulder and then also slices of pork belly
now with sukiyaki you dip the cooked meat and vegetables into raw egg so we've got
two eggs to start us off with and the eggs are also unlimited as well
so we popped up to the vegetable bar and loaded up a plate filled with
vegetables so we've got some enoki mushrooms, some shiitake mushrooms, big chunks
of onion, some chives, some spring onions some spinach down here and then some
mizuna leaves and then some firm tofu as well so the broth is bubbling away
and I'm just going to put some of the vegetables in so that they start
cooking and sort of add their flavour to that broth, all right you know what I'm
just gonna chuck them all in, okay and these mushrooms are just gonna soak up that broth
they're gonna be so good and juicy
and the slices of tofu will be just the same soak up
that broth and get the flavours in there
all right it's time to deal with these eggs so we're gonna make basically like a
coating for all of the vegetables and the meat just by cracking the raw egg and
beating it
all right the vegetables are starting to cook right down so I'm going to start
putting the meat in, so look at this beef shoulder it is sliced so thin so I'm just
gonna lay that on there I might try and unfold... whooooa look at that
try and unfold it so it cooks a little bit more evenly
all right
and then let's put some of this beef belly in, so it's really thinly sliced again
just lay that in there, might get another few pieces cause they're so thin
ohhhh the smell coming up from this pot is just incredible, it smells very sweet, very
strong of soy ohhhhh
look at that meat it is cooking up so quick whoa
alright I think that's ready, I'm just gonna go for it all right
look at that huge piece of meat ohhh I'm just gonna dip it in my egg coat it in the egg
ohhhhh the smell of it
hmmmmm
oh man
ohhh that is so good mmm that is amazing it's a bit overcooked I could have
just pretty much dunked it in there and then whipped it out but it is still so
tender the beef is sliced so thin and it's just melt in your mouth and it's got
such great flavor and that sukiyaki broth it's just a beautiful balance of
salty and sweet and it is quite sweet so they use brown sugar from Okinawa for
their broth, ohhh it is amazing and then dipping it in that egg, super creamy
ohhh I've got this beef belly this stuff cooks so so quick in this broth so this
is actually the second batch because the first batch was was overdone we waited
too long, in that egg
Oh that broth is so beautiful and sweet like Sheena said I'm gonna grab
another one because that one was totally getting fried in there, let's get this down
mmmmm
the meat is beautiful, it's so soft and the fat on it just pops a little bit in your
mouth, bursts and the broth is taking a lot of mushroom flavour we've got a couple of
different types of mushrooms in there so it's sweet and earthy from the mushrooms
the meat's so good oh there's one more in here let's grab this one you can see it
through the steam I've got some greens on there give it a big dunk in this raw
egg so you can see the egg just perfectly coats it
ohhhh
it's so good it's just this
sweet and salty so you've got sweet and salty obviously nice meatiness from
the meat but it's because it's just been cooked it's beautiful and tender and soft
and I love the vegetable flavours that are coming through and the onions I
think they're gonna start really bleeding out their flavour so the broth's
gonna evolve really quickly because it's really boiling away now
okay these
vegetables have cooked right down check out how soft this onion looks, I'm gonna get some
onion and some of those enoki mushrooms there's some greens in there maybe some
spinach whoa alright, whoaaa it's just coated in that sukiyaki sauce
and then let's just coat it in that raw egg
whoa alright it's gonna be scalding
mmmmm, mmm, mmmm, mmmmm
that onion it's already very sweet because it's cooked right down but it's
almost extra, extra, extra sweet because it has soaked up all of
that sukiyaki broth, those enoki mushrooms also have a beautiful
bounciness when you bite into them oh this pot of goodness is just going to get
better and better I'm loving it
all right let's get that pork in so we've
got pork shoulder again really thinly sliced so I'll lay that in there get a
few pieces actually whoa look at that okay again like the beef it's really thinly sliced
so oh it's just going to take another couple of seconds and then it'll be done
all right okay I reckon that's ready
let's get a slice of that, dunk it in that egg again
okay camera's clear from the steam I'm dunking that pork into that egg whoaaaa
mmmmm
mmmm beautiful all over my face again that creamy creamy egg and that pork has just got
a beautiful flavour and it's so tender
this pork belly's screaming my
name look at that fat on there just gonna put
a whole lot in at once, go with a whole other strip, once again really really thin and
a lot of fat on there, that's gonna cook in no time
gonna grab out a couple of bits of
those they're done so that took about 30 seconds for them to cook right up get it in the
egg, got some greens in there as well
mmmmm
whoa it's hot, mmmmm
the sauce is getting denser in it's flavour so getting sweeter and it's
getting saltier, that meat again is amazing, I love the fat layer and it's
just so thin, it's so soft in your mouth
we've loaded up our pot with more meat and vegetables and then we also
got some konjac noodles, konjac is like a, it's a plant and the noodles are
made from the root of the plant and then there's also rice so that's going
really well with that sweet broth and then more meat and more eggs, some pickles some
grated radish, it's all go here
I'm gonna try some of these konjac noodles you can see that they're coated
or they've sort of soaked up that sukiyaki broth, I'm gonna dip them in my
egg
alright
you can really just taste that sukiyaki broth and then that egg but
they have a beautiful springiness they're almost quite jelly-like like a bouncy
jelly
the sukiyaki feast was amazing but now it's dessert time and there is ice
cream, there's matcha, strawberry mascarpone, soy bean flavour
sherbet flavour, oh my gosh this is my dream come true
got my ice cream to finish up the strawberry and mascarpone
oh that's
really good it actually tastes like mascarpone that's really
cheesy it's really nice, I really loved this meal it was just great
sitting together you can tell with a bigger group this would be super fun as
well because everyone would be diving in, dunking that meat, piling in those
vegetables and the flavours just built and built and built this is good this is really
good
done and dusted, that was a great meal I'm chocka block because like we said
that was all you can eat, so we had a lot of trays of meat and a lot of vegetables
in the end it was really good, they had a really good set up, it was all very
clean, lots and lots of choice and the staff were super friendly I'd go back there
in a heartbeat, me too,
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see you next time, mata ne (see you)