Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Sukiyaki

Vegan Sukiyaki (Japanese Hotpot)


  • Author: Veggie Anh
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

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.


Ingredients

Units Scale
  • 2 tbsp cooking oil
  • 1 onion
  • 300g firm tofu, drained and cut into bite-sized pieces
  • 5 shiitake mushrooms
  • 3 oyster mushrooms, thinly sliced
  • 100g enoki mushroom, separated into bunches
  • 1 cup bok choy (or green of choice), chopped
  • 1/2 carrot, thinly sliced

Sukiyaki sauce:

  • 4 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sugar
  • 2 cups of vegetable broth (or water)

Instructions

  1. 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.
  2. 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.
  3. Add the Sukiyaki sauce ingredients to the pot on a low simmer, mix well.
  4. Add the onion, carrot slices, mushrooms, bok choy to the pot or skillet. Pour the vegetable broth on top.
  5. Once the Sukiyaki broth has simmered and the flavors have developed (about 5 minutes), it's ready to serve.
  6. To serve, place a portion of cooked noodles in individual bowls and ladle the Sukiyaki broth and vegetables over the noodles.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Meal
  • Method: stovetop
  • Cuisine: Japanese

Keywords: vegan sukiyaki, japanese hotpot, vegan hotpot, new year recipe

This website uses cookies. By continuing to use this site, you accept our use of cookies.  Learn more