Something I learned while staying with Chef IBBG is that PuPu is not what you think. When they say “lets get the pupu ready“. Do not be alarmed. PuPu is the Hawaiian word for appetizers… the more you know.  Today’s pupu is Tuna served two ways. One in a traditional Hawaiian poke style and the other as Japanese sushi. Aren’t we worldly?

Half the tuna was sliced thinly for the sushi and the other is cubed into bite sized pieces for the poke.  I wish I could tell you what was in the poke but I was too busy munching on other pupus. I can tell you that it’s most likely soy sauce, sesame oil, green onions, thinly sliced red onions, and you can take it from there right? The sushi was just sushi rice shaped into little dumplings, seared and then finished with a little dollop of wasabi in-between the rice and tuna. And just cause we like things spicy, we topped it with sliced jalapeño peppers too. Make sure you use a very sharp knife to slice the fish. This helps you not butcher the crap out of it! 

Onto the Sukiyaki, which is a Japanese broth served with thinly sliced meats and raw veggies.  You also get noodles or rice, or if you fancy – both!  The main idea is to keep the broth boiling at the table and to cook the meat and veggies in the broth as you eat – hows that for a la minute cooking eh? You can pretty much use any combination of meat and veggies you want.  T&T supermarkets  make it easier by selling thinly sliced meat intended for sukiyaki.

We have tofu, Chinese cabbage, bok choy, enoki mushrooms, two types of beef and pork. You can do this with seafood, broccoli, watercress, squid anything your heart desires.  It’s a great dish to make if you’re looking to clean out the fridge! Traditionally, the dipping sauce is a raw egg  – make sure you beat it first! Don’t be alarmed, it’s actually quite delicious. The idea is to take the hot steaming meat and dip it straight into the egg. You end up with a very rich and buttery coating on the meat. I really liked the raw egg for the pork slices.  We also had a store bought sesame sauce (pictured bellow) which I used to dip my veggies in. Both were equally delicious. 

You can make the sukiyaki broth from scratch using soy sauce, sugar, water and mirin, or you can just buy the kikoman sukiyaki sauce which is just as good. You basically dilute the sukiyaki sauce with water over the stove and once it’s to your liking, and comes to a boil, you transfer it to the table. You can also change up the flavour of the broth as well. My mom likes to make a spicy Tom Yum broth and I enjoy the spicy chili crab broth. This turns it from Sukiyaki to a Hot Pot. You can also  use  a simple chicken or veggie broth as well. 

This is a pretty easy and quick meal and takes very little to prep, especially if you buy the pre-sliced meat from T&T.  But once everything is laid out, it looks pretty impressive! In the middle of the table we have a portable gas burner where we have the broth boiling and ready to go! Sukiyaki is a very social meal because everyone cooks from one communal pot and there is lots of chit chat while you wait for things to cook. I love it and although its often served during the winter time, I’m notorious for having my girlfriends over during the summer for a hotpot night! 

Don’t mind the rice here. I briefly mention my hatred for brown rice but my constant desire to eat more “healthy”, so they suggested a combination of brown & white rice together. The results – not bad, not bad at all! 

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