Vegetable Sukiyaki

Vegetables sukiyaki being picked up with a chopstick.

Try my Vegetable Sukiyaki recipe for a simple, delicious, and hearty Japanese dish made on the stovetop. This one-pot meal features tender vegetables cooked in a savory-sweet sukiyaki sauce, perfect for a light yet satisfying meal. Enjoy it on its own or with rice or udon noodles!

Course Main Course

Cuisine Japanese

Keyword Vegetable Sukiyaki

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 1005kcal

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.

Video

Nutrition