When you’re craving a comforting, hearty meal that’s simple to make and packed taste, my Vegetable Sukiyaki is the proper dish for you! I crafted this recipe to carry the heat of a conventional Japanese sizzling pot straight to your kitchen, multi functional pot and underneath 10 minutes! It’s a lightweight, vegetarian tackle sukiyaki, with a wealthy, savory sauce and tender greens—good for any night time of the week. Belief me, you’ll wish to do that easy but satisfying dish tonight!
Why I Love This Recipe
I crafted this Vegetable Sukiyaki recipe to carry the normal flavors of this beloved Japanese dish proper into your kitchen with out the necessity for particular tools! Not like the standard sukiyaki made in a nabe or clay pot on the dinner desk, my model is cooked fully on the stovetop, making it simple to recreate in any commonplace kitchen!
This hearty dish incorporates a candy and savory broth made with my Sukiyaki Sauce, enriched by the pure juices launched from the greens as they cook dinner. It’s an ideal important dish that’s nice by itself or served with a bowl of rice. When you love my Pork Sukiyaki, Beef Sukiyaki, or Rooster Sukiyaki, you’re going to have so as to add this vegetable model to your assortment! Give it a attempt now and luxuriate in a scrumptious, fuss-free sukiyaki expertise at residence!
Components
Components
- 1/2 Cup Carrots – peeled and sliced.
- 6-8 oz Konjac Noodles – additionally know as konnyaku in Japanese or yam noodles. May use shirataki noodles that are white in shade relatively the gray shade konjac. Might be bought at at Asian grocery shops.
- 1 Cup Napa Cabbage – also called Chinese language cabbage, chopped.
- 2 Entire Shittake Mushroom – contemporary shiitake mushrooms de-stemed and sliced.
- 3 Stalks Inexperienced Onion – roots to be reduce off and stalk is to be reduce into thirds.
- 16 oz Tofu– I like to recommend utilizing agency tofu for this recipe, however you too can go for tender or additional agency tofu relying in your most well-liked texture. Drain and reduce it into cubes.
- 2 Packs Udon Noodles – Japanese udon noodles discovered at Asian grocery shops., often frozen in a pack of 5.
- 4 Entire Eggs – commonplace eggs, non-compulsory.
- 1 Cup Dashi – fish broth constituted of steeping kombu and bonito flakes with boiling water. Reserved to used to dilute the concentrated tare sauce as desired.
- 1 1/2 Cup Japanese Sake – sometimes will are available in a big bottle labeled junmai sake. May substitute with dry sherry wine or Chinese language cooking wine, discovered at native grocery shops or Asian markets. Helps present the bottom of the sauce and mellow out the flavors.
- 3/4 Cup Sweetener – use your most well-liked sweetener.
- 3/4 Cup Soy Sauce – low-sodium Soy Sauce most well-liked. May use tamari for gluten-free.
- 1/2 Cup Dashi – fish broth constituted of steeping kombu and bonito flakes with boiling water. May use Hondashi combined in water for fast dashi. Used as the flavour of the sukiyaki sauce.
🥢 Dashi Professional Tip
For simpler preparation of the dashi, use Hondashi combined with water. This fast tip simplifies the method and ensures a flavorful base in your dish.
🍶 Mirin Observe
Since Mirin won’t be available in all areas, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, guaranteeing you’ll be able to savor this scrumptious dish no matter your location.
Important Kitchen Tools
Instructions
Step 1 Start by chopping and slicing the carrots, napa cabbage, shiitake mushrooms, and tofu. Reduce the inexperienced onion into thirds.
Step 2 To organize the sukiyaki sauce, combine collectively the Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a bowl.
Step 3 In a big stovetop pot, pour within the sukiyaki sauce and produce it to a tender boil. As soon as boiling, add the carrots, napa cabbage, konnyaku noodles, shiitake mushrooms, inexperienced onions, tofu, and any non-compulsory udon. Cowl the pot and let it simmer on low warmth for 3-5 minutes till the greens are tender.
Step 4 Take away the pot from the warmth and switch the sukiyaki to particular person serving bowls. When you like, add a uncooked egg, combine it into the sauce, and luxuriate in. If wanted, alter the flavour by including the reserved 1 cup of dashi to the sauce.
🌶️ Garnishing Professional Tip
For an additional kick, you’ll be able to add a sprinkle of Pink Pepper Togarashi.
Recipe Variations
You’ll be able to simply change up the bottom of the sukiyaki by merely including your favourite protein! For a wealthy and tender possibility, use sliced pork to make my Pork Sukiyaki. When you favor a basic sukiyaki, sliced beef gives you my Beef Sukiyaki with all the normal flavors. For a leaner dish, use hen to create my Rooster Sukiyaki. Every variation brings a brand new sense of style and are all simple to make!
Pairing Suggestions
Sukiyaki is a good stand-alone meal, however if you wish to add a filler, serve it with a easy bowl of rice. The rice enhances the savory broth and soaks up all of the flavors!
Ceaselessly Requested Questions
Can I exploit frozen greens for vegetable sukiyaki?
I like to recommend utilizing contemporary greens for one of the best taste, as they supply a extra vibrant style and texture. Moreover, most of the greens on this recipe are sometimes solely out there contemporary.
Can I alter the sweetness of the sukiyaki sauce?
Sure, you’ll be able to alter the sweetness by including roughly sweetener in keeping with your style. Begin with the really useful quantity and style earlier than serving.
Can I make sukiyaki forward of time?
Sure, you’ll be able to put together the greens and sauce forward of time and retailer them within the fridge. If you’re able to serve, simply warmth all the pieces up. Nonetheless, I like to recommend ready so as to add the eggs till proper earlier than serving.
Storage Ideas
To retailer leftovers, place them in an hermetic container and refrigerate for 3-5 days.
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Watch How To Make It
Sukiyaki
- 1/2 Cup Carrots Sliced
- 6-8 oz Konnyaku Noodles 1 pack
- 1 Cup Napa Cabbage chopped
- 4 Shiitake Mushroom sliced
- 3 Stalks Inexperienced Onions reduce in thirds
- 16 oz Tofu 1 pack
- 2 Pack Udon non-compulsory
- 4 Egg non-compulsory
- 1 Cup Dashi reserve to regulate taste as desired
Tare
- 1 1/2 Cup Japanese Sake
- 3/4 Cup Sweetener your most well-liked sweetener
- 3/4 Cup Soy Sauce
- 1/2 Cup Dashi
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Collect all of the elements.
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Chop and slice the carrots, napa cabbage, shiitake mushrooms, and tofu. Reduce the inexperienced onion into thirds.
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To make the sukiyaki sauce, combine the Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a bowl.
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In a big stovetop pot, pour within the sukiyaki sauce and produce it to a delicate boil. As soon as boiling, add the carrots, napa cabbage, konnyaku noodles, shiitake mushrooms, inexperienced onions, tofu, and any non-compulsory udon. Cowl the pot and simmer on low warmth for 3-5 minutes, or till the greens are tender.
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Take away the pot from the warmth and switch the sukiyaki to particular person serving bowls. For additional richness, you’ll be able to add a uncooked egg, combine it into the sauce, and luxuriate in. If wanted, alter the flavour by including the reserved 1 cup of dashi to the sauce.
Energy: 1005kcal | Carbohydrates: 198g | Protein: 57g | Fats: 16g | Saturated Fats: 2g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 3g | Ldl cholesterol: 164mg | Sodium: 5522mg | Potassium: 397mg | Fiber: 15g | Sugar: 32g | Vitamin A: 3064IU | Vitamin C: 8mg | Calcium: 229mg | Iron: 4mg
*Values Based mostly Per Serving
