If you’re craving a comforting, hearty meal that’s easy to make and packed flavor, my Vegetable Sukiyaki is the perfect dish for you! I crafted this recipe to bring the warmth of a traditional Japanese hot pot straight to your kitchen, all in one pot and under 10 minutes! It’s a light, vegetarian take on sukiyaki, with a rich, savory sauce and tender vegetables—perfect for any night of the week. Trust me, you’ll want to try this simple yet satisfying dish tonight!
Why I Love This Recipe
I crafted this Vegetable Sukiyaki recipe to bring the traditional flavors of this beloved Japanese dish right into your kitchen without the need for special equipment! Unlike the usual sukiyaki made in a nabe or clay pot at the dinner table, my version is cooked entirely on the stovetop, making it easy to recreate in any standard kitchen!
This hearty dish features a sweet and savory broth made with my Sukiyaki Sauce, enriched by the natural juices released from the vegetables as they cook. It’s a perfect main dish that’s great on its own or served with a bowl of rice. If you love my Pork Sukiyaki, Beef Sukiyaki, or Chicken Sukiyaki, you’re going to have to add this vegetable version to your collection! Give it a try now and enjoy a delicious, fuss-free sukiyaki experience at home!
Ingredients
Ingredients
- 1/2 Cup Carrots – peeled and sliced.
- 6-8 oz Konjac Noodles – also know as konnyaku in Japanese or yam noodles. Can also use shirataki noodles which are white in color rather the grey color konjac. Can be purchased at at Asian grocery stores.
- 1 Cup Napa Cabbage – also known as Chinese cabbage, chopped.
- 2 Whole Shittake Mushroom – fresh shiitake mushrooms de-stemed and sliced.
- 3 Stalks Green Onion – roots to be cut off and stalk is to be cut into thirds.
- 16 oz Tofu– I recommend using firm tofu for this recipe, but you can also opt for soft or extra firm tofu depending on your preferred texture. Drain and cut it into cubes.
- 2 Packs Udon Noodles – Japanese udon noodles found at Asian grocery stores., usually frozen in a pack of 5.
- 4 Whole Eggs – standard eggs, optional.
- 1 Cup Dashi – fish broth made from 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 – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps provide the base of the sauce and mellow out the flavors.
- 3/4 Cup Sweetener – use your preferred sweetener.
- 3/4 Cup Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1/2 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the flavor of the sukiyaki sauce.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
Since Mirin might not be readily available in all locations, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, ensuring you can savor this delicious dish regardless of your location.
Essential Kitchen Equipment
Directions
Step 1 Begin by chopping and slicing the carrots, napa cabbage, shiitake mushrooms, and tofu. Cut the green onion into thirds.
Step 2 To prepare the sukiyaki sauce, mix together the Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a bowl.
Step 3 In a large stovetop pot, pour in the sukiyaki sauce and bring it to a soft boil. Once boiling, add the carrots, napa cabbage, konnyaku noodles, shiitake mushrooms, green onions, tofu, and any optional udon. Cover the pot and let it simmer on low heat for 3-5 minutes until the vegetables are tender.
Step 4 Remove the pot from the heat and transfer the sukiyaki to individual serving bowls. If you like, add a raw egg, mix it into the sauce, and enjoy. If needed, adjust the flavor by adding the reserved 1 cup of dashi to the sauce.
🌶️ Garnishing Pro Tip
For an extra kick, you can add a sprinkle of Red Pepper Togarashi.
Recipe Variations
You can easily switch up the base of the sukiyaki by simply adding your favorite protein! For a rich and tender option, use sliced pork to make my Pork Sukiyaki. If you prefer a classic sukiyaki, sliced beef will give you my Beef Sukiyaki with all the traditional flavors. For a leaner dish, use chicken to create my Chicken Sukiyaki. Each variation brings a new sense of taste and are all easy to make!
Pairing Recommendations
Sukiyaki is a great stand-alone meal, but if you want to add a filler, serve it with a simple bowl of rice. The rice complements the savory broth and soaks up all the flavors!
Frequently Asked Questions
Can I use frozen vegetables for vegetable sukiyaki?
I recommend using fresh vegetables for the best flavor, as they provide a more vibrant taste and texture. Additionally, many of the vegetables in this recipe are typically only available fresh.
Can I adjust the sweetness of the sukiyaki sauce?
Yes, you can adjust the sweetness by adding more or less sweetener according to your taste. Start with the recommended amount and taste before serving.
Can I make sukiyaki ahead of time?
Yes, you can prepare the vegetables and sauce ahead of time and store them in the fridge. When you're ready to serve, just heat everything up. However, I recommend waiting to add the eggs until right before serving.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate for 3-5 days.
Other Recipes You Might Like
- Japanese Vegetable Curry
- Japanese Vegetable Soup
- Garlic Butter Vegetable Fried Rice
- Japanese Vegetable Stir Fry
Watch How To Make It
Vegetable Sukiyaki
Ingredients
Sukiyaki
- 1/2 Cup Carrots Sliced
- 6-8 oz Konnyaku Noodles 1 pack
- 1 Cup Napa Cabbage chopped
- 4 Shiitake Mushroom sliced
- 3 Stalks Green Onions cut in thirds
- 16 oz Tofu 1 pack
- 2 Pack Udon optional
- 4 Egg optional
- 1 Cup Dashi reserve to adjust flavor as desired
Tare
- 1 1/2 Cup Japanese Sake
- 3/4 Cup Sweetener your preferred sweetener
- 3/4 Cup Soy Sauce
- 1/2 Cup Dashi
Instructions
- Gather all the ingredients.
- Chop and slice the carrots, napa cabbage, shiitake mushrooms, and tofu. Cut the green onion into thirds.
- To make the sukiyaki sauce, mix the Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a bowl.
- In a large stovetop pot, pour in the sukiyaki sauce and bring it to a gentle boil. Once boiling, add the carrots, napa cabbage, konnyaku noodles, shiitake mushrooms, green onions, tofu, and any optional udon. Cover the pot and simmer on low heat for 3-5 minutes, or until the vegetables are tender.
- Remove the pot from the heat and transfer the sukiyaki to individual serving bowls. For extra richness, you can add a raw egg, mix it into the sauce, and enjoy. If needed, adjust the flavor by adding the reserved 1 cup of dashi to the sauce.
Nutrition
*Values Based Per Serving
