Daaaarn…with the 12% EVAT, dining out seems more of a pain than the joy it used to be. So if you tell me that there’s a new place in town that’s worth checking out, I am not gonna relate… unless you’re picking up the tab.The one good thing that came out of higher taxes is that we get more motivated to try out new dishes at home in order to spare our wallet the agony, hence the advent of my dish for today, good ol’ sukiyaki.
Sukiyaki is a staple soup in most Japanese restaurants and I call this the Pinoy version because you can use local ingredients such as Batangas tenderloin beef, pechay for the greens, togue (bean sprouts) and tokwa (tofu).
My verdict: Except for a few slicing, this is a no-fuss comfort recipe which you can prepare when you want to veer away from the usual soup (the endless, walang kamatayang sinigang is an example). Besides, you are bound to impress your crowd because what could be more exotic than sukiyaki? (heheh)
For the beef cut used in this dish, just ask for sukiyaki slices from your friendly meat shop or grocer. It simply means “verrry thin.”