Vegetarian Sukiyaki
This vegetarian sukiyaki is a meat-free version of the classic Japanese hot pot. Tofu and vegetables soak up the sweet and savory sauce, making it just as satisfying without meat!
Equipment
Ingredients
Instructions
- Prepare the ingredients: Slice all vegetables into bite-sized pieces. Drain the tofu and cut it into large pieces. Drain the shirataki noodles well.
- Cook the green onions: Heat a large shallow pot over medium heat and add the vegetable oil. Add the green onions and cook until lightly browned.
- Add the sukiyaki sauce: Add the sugar, mirin, soy sauce, and sake to the pot. Bring to a gentle simmer, stirring until the sugar is dissolved.
- Add the main ingredients: Add the tofu, shirataki noodles, shiitake mushrooms, enoki mushrooms, carrot, and napa cabbage. Simmer gently until the vegetables are just tender.
- Add the leafy greens: Once the other ingredients are cooked, add the leafy greens and cook briefly until tender.
- Serve: Serve hot, ladling the ingredients and sauce into a bowl. Serve with beaten egg for dipping, if desired. Enjoy!
Notes
- Lightly browning the green onions before adding the sauce builds the aromatic base of sukiyaki and adds natural sweetness.
- Napa cabbage, mushrooms, and carrots can be simmered. Leafy greens cook quickly and may lose their color if overcooked, so add them last and cook just until tender.
- If the sauce tastes too strong, add a splash of sake or water to lighten the flavor.
Nutrition
Serving: 1servingCalories: 203kcalCarbohydrates: 25gProtein: 9g
This nutritional information is estimated and provided for general reference only.