Here's something you might be interested in.
Don't let the "tofu" part of Tofu House fool you: this always-hopping restaurant on Convoy serves plenty of meat, much of it still sizzling on a hot plate when it lands on your table. In fact, the plates at this place are so hot that all of the tables boast circular burn marks.
The food is Korean, though some members of the staff are Japanese. I lunch here so often that I don't need to look at the extensive menu. I sit, I smile, the standard four plates of appetizer/entree embellishment arrives, and I order the same thing, always: boiled tofu with gyoza, spicy, with brown rice (which is actually purple rice, slightly sweet, cooked with fresh peas -- it's as delicious as it is beautiful).
I leave the kimchi and daikon radish pickles to David and nibble on the seasoned tofu strips and spicy cucumbers.
When my cauldron appears, it is at full boil, and this is when I crack and egg, drop it in, and push it to the bottom of the dish so that it cooks to a soft boil that I can enjoy toward the end of the meal.
The eggs are already on the table, along with some additional seasonings.
I've been eating at this place regularly for years, and wrote about how proud I was to increase my spice from "medium" to "spicy" back in 2008. If you want to see the boil in action, check out this video. But I highly recommend experiencing it firsthand.
http://www.youtube.com/watch?v=ywKUoXKD3SQ
Don't let the "tofu" part of Tofu House fool you: this always-hopping restaurant on Convoy serves plenty of meat, much of it still sizzling on a hot plate when it lands on your table. In fact, the plates at this place are so hot that all of the tables boast circular burn marks.
The food is Korean, though some members of the staff are Japanese. I lunch here so often that I don't need to look at the extensive menu. I sit, I smile, the standard four plates of appetizer/entree embellishment arrives, and I order the same thing, always: boiled tofu with gyoza, spicy, with brown rice (which is actually purple rice, slightly sweet, cooked with fresh peas -- it's as delicious as it is beautiful).
I leave the kimchi and daikon radish pickles to David and nibble on the seasoned tofu strips and spicy cucumbers.
When my cauldron appears, it is at full boil, and this is when I crack and egg, drop it in, and push it to the bottom of the dish so that it cooks to a soft boil that I can enjoy toward the end of the meal.
The eggs are already on the table, along with some additional seasonings.
I've been eating at this place regularly for years, and wrote about how proud I was to increase my spice from "medium" to "spicy" back in 2008. If you want to see the boil in action, check out this video. But I highly recommend experiencing it firsthand.
http://www.youtube.com/watch?v=ywKUoXKD3SQ