Sukiyaki 2014 すき焼き２０１４

On the last day of this year at the regular cafe/pub, I was asked by the owner Ewa to cook something for other regular customers. I prepared sukiyaki.

行きつけのカフェのオーナーのエヴァに頼まれて、今年最後の営業日に常連客を呼んですき焼きを振る舞うことになりました。

This time, I used the rice from my uncle which I really like and ate very slowly and carefully.

お米は叔父が作っているコシヒカリですが、これまで大事に食べてきました。

I cooked rice with eringi, abura-age (tofu bag) and soybean, made warishita (sotosay soup for this dish), cut vegetables and then put them all into Nanbu-Iron pot. 

エリンギと油揚げ、枝豆をご飯に混ぜて炊き、割り下を作り、野菜を切り、後は南部鉄のすき焼き鍋の出番です。

Well, now is surely the season for sukiyaki.

やっぱりこのシーズンにはすき焼きですね。

Only the owner Ewa asked me "Hey, what is this rice?" as soon as she put it into her mouth, knowing the rice was something special, but for others there seemed to be no difference. However, they liked sukiyaki with distinct taste.


オーナーのエヴァだけが、口にするなり「何このお米？」と、米が特別なものだというのに気がついたようですが、他の人には味の違いは分からないようでしたが、味の濃いすき焼きは好評でした。