There’s a Taiwanese dish called Sutou-nabe. A mystery, the style of cooking apparently from the Imperial court of Korea went to Taiwan and can’t be eaten there anymore. Well, Taiwan still seems to have sutou-nabe which seems to still exist, also becoming the inspiration for one of Roppongi most famous restaurants.
I’d previously eaten at the famous restaurant in Roppongi, but actually didn’t understand the taste. It felt really a hodgepodge from a taste I couldn’t place what it came from and seemed really oily. It felt like that at the time but I ended up going to Osaka when I heard they had the genuine article.
It’s a family run business and apparently the son apprenticed at a hotel in Taiwan. Shijimi in shoyuzuke (a marinate of soy sauce) a Taiwanese dish that I love is presented perfectly, and something to look forward to. Thin tofu skin fried bread parcels of Taiwanese ham are exquisite.
Then, an eye-popping nabe. Both vegetables and meat were wonderfully delicious. As times goes on the soup becomes more delicious. And it’s finished with a helping of men noodles.
If you want more, and want to try something more of a Taiwanese speciality like rurofan (minced port rice), I was told that, “people in Osaka don’t really appreciate the importance of Taiwanese cuisine. If Rurofan isn’t prepared with at least 20 cups of rice it doesn’t work that well and isn’t delicious”. It’s disappointing to hear … but it does comes come prepared with tamagoyaki (omelette) with dried daikon radish as well as sausage. Next time I will come with more people and have more to eat. I recommend the nabe here.