Sukiyaki
Pan grilled vegies and tofu simmered in special sukiyaki sauce
Servings: 4 people
Equipment
- blender
- knife
- cutting board
- Bowl for mixing seasonings
- Measuring cup
- tablespoon
- Large deep pot
- spatula
Ingredients
Sukiyaki ingredients
- 1 pack firm tofu
- Half a Chinese cabbage
- 2 long green onions
- 1 pack enoki mushrooms
- 1 carrot
- 1 pack shirataki noodles konjac noodles
- You can use any vegetables you like for a delicious result.
Seasonings for Sukiyaki
- 1/4 cup soy sauce
- 1/3 cup cooking sake
- 1/3 cup mirin
- 1 tablespoon sugar
Side Dishes
- Boiled udon noodles or cooked rice
Instructions
Ingredients for 4 servings Ingredients for Sukiyaki
- Drain the tofu and cut it into eight pieces.
- Separate the white and green parts of the Chinese cabbage and long green onions.
- Roughly chop the cabbage and thinly slice the onions diagonally.
- Thinly slice the carrot or use a peeler to make thin strips.
- Remove the base of the enoki mushrooms and separate them into small bundles.
- Open the shirataki noodles, drain them in a colander, and rinse with water.
- In a large deep pot or frying pan, add the tofu and cook until browned. Flip with a spatula to brown both sides.
- While the tofu is cooking, mix the soy sauce, mirin, sake, and sugar together.
- Once the tofu is browned, remove it from the pot. Add the shirataki noodles to the pot and dry-fry them until the moisture evaporates. Then add the white parts of the cabbage and onions, and cook until browned.
- Finally, add the enoki mushrooms and carrot, and lightly cook.
- Once all the vegetables are cooked, return the tofu to the pot. Arrange the ingredients neatly for a better presentation.
- Pour the seasoning mixture over the ingredients, cover with a lid, and simmer over medium heat for 5-10 minutes.
- Serve in small bowls. It’s recommended to eat with cooked rice. You can also add boiled udon noodles to the remaining broth and simmer for a delicious finish.
Storage
- If you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. The leftover broth can be used to cook more vegetables, which will also taste delicious.
Notes
Shirataki noodles, enoki mushrooms, napa cabbage, and long green onions are usually available at Asian supermarkets. But if you can’t find them, you can use cabbage, mushrooms, long green onions, or any green vegetables available at regular supermarkets. They will still taste delicious, so feel free to experiment.