Food of the World takes us to Japan this month. Sukiyaki is Japan’s other national dish. It’s a type of hot pot, in which a variety of ingredients are cooked in broth and served in a communal pot. Normally thinly sliced beef would be included in the pot, but I’ve opted to go for a vegan sukiyaki. It’s comforting and hearty at the same time and features a delicious broth.
We don’t eat a lot of Japanese food at home and when we do eat in restaurants we tend to go for sushi and tempura. The concept of gathering my family around a communal pot and eating delicious food cooked in an aromatic broth really appeals to me as a home cook.
You should have no difficulty finding any of the ingredients used to make your own sukiyaki. Sake can be substituted for mirin. Instead of bok choy, use napa cabbage or any sturdy green. Just make sure to have all your ingredients ready before you start cooking…it makes life easier.
As you know, we’re fond of soup here. It’s nice to change up the flavors and ingredients. There are a wide variety of hot pots including the sukiyaki that inspired this post to be found in The Japanese Hot Pot Cookbook (affiliate link…free with Kindle Unlimited). Between the cookbook and Bobby Flay’s sukiyaki recipe Rick and I had a filling, delectable lunch.
- ½ cup soy or tamari sauce
- 1 - 2 tablespoons sugar
- 1 cup vegetable broth
- ¼ cup mirin
- 2 tablespoons sesame oil
- 1 package of tofu, cut into cubes
- 1 pack portobello mushrooms, trimmed and sliced
- 2 baby bok choy, cores removed and thinly sliced
- 2 - 3 carrots, peeled and finely shredded (I used lightly pickled jarred carrots)
- If you want, you can also use green onions, celery, bamboo shoots, etc
- Serve over noodles, bean sprouts, rice or other grain if desired.
- Mix the tamari, sugar, vegetable broth and mirin together and set aside.
- Heat the sesame oil in the bottom of a large dutch oven or wok type skillet.
- Toss in the tofu and stir fry a few minutes until lightly browned. Push the tofu to one side.
- Add the mushrooms and repeat the process with the bok choy and carrots, with each ingredient in its own space within the pot.
- Gently pour in the broth, adding more vegetable broth or water if needed. Adjust the heat so the vegetables can simmer without being tossed about.
- Serve when the veggies are heated through and cooked as you like them.
This recipe made enough for lunch with a decent portion leftover. To stretch the leftovers for two, we added a generous amount of bean sprouts when we reheated the sukiyaki. We’ve grown fond of using fresh bean sprouts instead of rice or noodles, they make for a quick, one pan meal when stir fried with peppers and onions.
Are you a fan of Japanese food?