Cook it yourself in Hot Oil Restaurant?
Ok, so apparently there is a kind of asian (I think Japanese) restaurant where you have a pot of hot oil on a burner in the middle of the table and you get raw meat and egg and you cook the meat in the oil and then dip it in the egg. I would really like to try this, but I can't figure out what it is called or if there are any restaurants in the City that do this. Help!
As others have noted, you're likely talking about Asian variations of "fondu" where food is cooked at the table in hot broth. I don't know of any that cook in hot oil, but that only shows that if there are any, I don't know about them.
Some of the names run from "hot pot" to "shabu szhabu" to "sukiyaki," and loads of other variants. If you have an electric frying pan or a table top electric hot plate or gas burner, you're good to go for making it at home. Just do a search (Google?) for any of the names and you;ll get a ton of recipes.
A critical thing is to slice the veef paper thin. You;ll best accomplish this by partially freezing the beef, then slicing it with a very sharp knife at an angle. There are recipes that call for making it with pork, but I've never tried that myself. You can also use fish or shellfish if you like. Again, slice thin.
Vegetables are used in any comvination you like. Most commonly used ingredients are mushrooms, leafy vegetables such as spinach, cabbage, of if you can find it, trefoil. I always aim for veggies with similar cooking times but some prefer a wide variety of "doneness" in their end product. If you want to add a little Japanese flair, you can cut four to five "V" shaped gouges down the length of the carrot, round the edges of the gouge, then slice into flower shapes. Makes for a very attractive presentation.
Noodles are also a standard ingredient. Shirataki or cellophane noodles are traditional, but you can use whatever you prefer. I like udon. Cubes of tofu are also commonly used.
Everything is arranged on one or two platters -- you'll find lots of pictures on the web -- then cooked at the table in a special broth, usually flavored with seaweed, but all sorts of variations from miso soup to to chicken broth are acceptable.
There are a gazillion variations on the theme of cooking in hot broth at the table. Like fondue, there are even variations in which everyone cooks their own food in turn.
With sukiyaki, it's traditional for each diner to have a small bowl with a raw egg in it (use pasteurized eggs!) that are beaten with chopsticks, then to food is dipped into the egg before eating. A fun thing to do at the end of the meal is to pour all of the leftover beaten eggs into the leftover sukiyaki broth where it turns into a sort of egg-drop soup. Pass bowls of it to all diners. Good stuff!
There are lots of restaurants that offer all sorts of hot pots, but it's also a pretty easy meal to do at home and it promotes lots of laughing, chatting, and good spirits. Enjoy!
that's shabu shabu (jap)/hot pot (chinese). Plenty of places in NYC, Queens has Mimi, Happy Family. Manhattan has Quickly's on Grand and Bowery, Grand Sichuan etc.. Japanese are better quality meat but I don't like the bland broth. It's not oil, but broth.
The yolk is used only, you mix with alot of other dips like soy sauce, sesame paste, chili, sesame oill, parsley, and the most important, lots of sa cha sauce.
Go to Quickly's and Mimi's for your first experience. Individual pots and you mix your own broth.
There's a Vietnamese version in Bay Ridge at Pho Hoa 86, right at the 86th street (4th Ave) subway stop on the N/R, that does the broth version, though there's not egg, and you cook the meat and then roll in rice paper and lettuce with some cilantro and dip into fish sauce.
My husband's favourite.
Pho Hoai 86
2171 86th St, Brooklyn, NY 11214