Vegan Sukiyaki (Japanese Hotpot)

Vegan Sukiyaki is the plant-based version of the traditional Japanese Hotpot dish. It is a one-pot dish using thinly sliced mushrooms, tofu, and vegetables, all cooked in a sweet and savory Sukiyaki broth.

Vegan Sukiyaki

Sukiyaki is a popular Japanese dish that is often enjoyed as a hot pot or one-pot meal. People typically eat Sukiyaki during the colder months because it's so flavorful and comforting. Sukiyaki has a long history in Japanese cuisine and has evolved.

The name "sukiyaki" means "to simmer" or "to cook thinly sliced meat in a liquid." The origins of the dish can be traced back to the Edo period (1603-1868), where it was initially a type of nabemono (Japanese hot pot) enjoyed by wealthy aristocrats. However, sukiyaki as we know it today became popular during the Meiji period (1868-1912) when the consumption of beef became more common in Japan.

When enjoying sukiyaki, you cook some of the ingredients in the pot, and each person takes their desired portion from the communal pot. You can add more ingredients to the pot and let them simmer while talking and enjoying each other's company.

Why You'll Love This Recipe

This recipe is:

• One-pot recipe: this is an one-pot, just need to put the ingredients on the pot and make the sauce! Less cleaning and mess.

• Customizable: the ingredients in this recipe can be customized to your liking. The main components are beef alternatives, tofu, various vegetables like mushrooms, onions, and leafy greens such as bok choy or Chinese cabbage.

• Perfect for a social gathering: Sukiyaki is not only loved for its delicious taste but also for its social aspect, as it brings people together to share a meal and engage in conversation. It is a popular choice for gatherings, family meals, and special occasions.

Ingredients

To make this recipe, you'll need:

• Cooking oil
• Onion
• Firm tofu
• Shiitake mushrooms
• King oyster mushrooms
• Enoki mushrooms
• Bok choy
• Carrot

Sukiyaki sauce uses soy sauce, mirin, and sugar.

Instructions

Prep all ingredients by thinly slicing onion, carrot, king oyster mushrooms and tofu. Remove the shiitake mushroom stems, cut then shred the stems with your hand. (Optional) Use your knife to create a flower pattern on the shiitake mushroom heads.

In a large pot or skillet, heat the vegetable oil over medium heat. Fry the king oyster mushroom slices until golden brown on both sides. Remove them from the pot.

Add the Sukiyaki sauce ingredients to the pot on a low simmer, mix well.

Add the onion, carrot slices, mushrooms, bok choy to the pot or skillet. Pour the vegetable broth on top.

Once the Sukiyaki broth has simmered and the flavors have been absorbed (about 5 minutes), it's ready to serve.

To serve, place a portion of cooked noodles in individual bowls and ladle the Sukiyaki broth and vegetables over the noodles.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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