Sukiyaki

I admit . . . sometimes I can get carried away . . . and so it is with eggs lately.  I've been picking up my Waimana eggs from the open market at Kaiser High School on Tuesdays. The market is open from 4 pm to 7 pm. The large eggs are $10 for a tray of 2 1/2 dozen.  Medium eggs are $8 for the same amount. Not bad yah?  And they're fresh fresh fresh. They're safe to eat raw for 2 weeks and good for everything else for 45 days.



I've been curious about how these eggs taste raw so I decided to be brave and try it with hot-off-the-grill sukiyaki meat. I got the meat from Costco. 


The tofu, mushrooms, won bok, bok choy, and konyaku noodles came from Marukai. Landon decided that dunking into just the yolks was best so he separated the yolks from the whites. 


I mostly followed the recipe from here to prepare the sukiyaki, but I did enhance the broth with this Yamasa brand Sukiyaki Sauce, also from Marukai. This sauce is made using Tamari shoyu. You can find out more about Tamari here. 


I'd been wanting to get an electric skillet for a long time so I decided to bite the bullet and get a good one from Amazon.


It worked REALLY good . . . five-star good. I spent big $$$$, but it was worth it. It was actually $10 cheaper than at Marukai. You can check it out here. 


The verdict?  UMAMI ONOLICIOUS. No stink raw-egg smell that we're normally used to. 


And look at this rice. Nice yah. I found instructions on how to make good rice here.  Basically, you rinse the rice until the water is clear and then you let it dry for 1/2 hour. Wha???  Yah, dry um.  Then you soak in water for at least 1/2 hour before cooking. I've been doing it like this whenever I have the time. 

A lady at Marukai told me that whenever she eats Tamago Kake Gohan (raw egg on rice), she first separates the white from the yolk. She whips up the white "real good, but not meringue" before pouring it onto her rice. Then she tops it with the yolk. Interesting, yah. You try first. Let me know.