Something which made us very happy : )
Very happy indeed - it was so fresh and succulent!
The menu for the night was nabe (hot pot) and sukiyaki. We were supposed to start with the sukiyaki first - with all the ingredients below.
First drink of the evening: beer. The Suntory Malt from a can tasted better than some bottled beers. 
We also had fugu, or puffer fish.
It had a really nice crunchy texture, unlike other normal sashimi - and we had it with a slightly more vinegared dipping sauce.
Second drink of the evening: sake, which was served at room temperature. It was very mellow. Absolutely beautiful with the food.
The BIL brought out the first of the many beef packs - nicely marbled!
Konnyaku noodles
The correct way to do sukiyaki - unlike how it's cooked and served in Singapore - is to first smear the pot with beef fat.
Lovely marbled beef waiting to be cooked and eaten
Then when the greased pot is heated up, you pour the sukiyaki sauce in it. Not too much because it's not meant to be a soup, but just enough for cooking the meat.
The beef goes in
And so do the other ingredients - veggies, onions and leek.
Cooking the stuff
Letting it simmer
With tofu thrown in
You can get these blocks of mochi from the supermarket
We put them onto the heated pan. And threw in the mushrooms too.
The mochi took about 10 mins to cook. So we threw in other things.
Almost there! Wonderfully soft and chewy.
Before
After
3rd drink: A French red
After the sukiyaki was on for a while, it was time to get the nabe working. The sister had made a pot of dashi and bonito stock. The rest of the ingredients - cabbage, white fungus, oyster mushroom, burdock root - would be cooked in the nabe pot.
In went the meatballs
Then the cabbage and white fungus
We also had some scallops that we threw in for posterity, although strictly speaking it was considered polluting the chicken nabe
4th drink: Another French red
5th drink, which was a South Australian Chardonnay, wasn't photographed, but here's the 6th drink to welcome in the new year : )
In the meantime, the sister was still preparing chicken meatballs - the raw ingredients below. She also chopped and minced chicken cartilege into the mixture. 
And then she pre-cooked them in a pot of boiling water.
And then she pre-cooked them in a pot of boiling water.
We also had fugu, or puffer fish.
It had a really nice crunchy texture, unlike other normal sashimi - and we had it with a slightly more vinegared dipping sauce.
Second drink of the evening: sake, which was served at room temperature. It was very mellow. Absolutely beautiful with the food.
The BIL brought out the first of the many beef packs - nicely marbled!
Konnyaku noodles
The correct way to do sukiyaki - unlike how it's cooked and served in Singapore - is to first smear the pot with beef fat.
Lovely marbled beef waiting to be cooked and eaten
Then when the greased pot is heated up, you pour the sukiyaki sauce in it. Not too much because it's not meant to be a soup, but just enough for cooking the meat.
The beef goes in
And so do the other ingredients - veggies, onions and leek.
Cooking the stuff
Letting it simmer
With tofu thrown in
You can get these blocks of mochi from the supermarket
We put them onto the heated pan. And threw in the mushrooms too.
The mochi took about 10 mins to cook. So we threw in other things.
Almost there! Wonderfully soft and chewy.
Before
After
3rd drink: A French red
After the sukiyaki was on for a while, it was time to get the nabe working. The sister had made a pot of dashi and bonito stock. The rest of the ingredients - cabbage, white fungus, oyster mushroom, burdock root - would be cooked in the nabe pot.
In went the meatballs
Then the cabbage and white fungus
We also had some scallops that we threw in for posterity, although strictly speaking it was considered polluting the chicken nabe
4th drink: Another French red
5th drink, which was a South Australian Chardonnay, wasn't photographed, but here's the 6th drink to welcome in the new year : )
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