35min 4 ppl
Vegetarian Sukiyaki
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 18g
Carbs 26g
Fats 22g
About this dish
Firm tofu and king oyster mushroom cooked a few pieces at a time in a sweet, reducing soy sauce alongside leeks and noodles, then dipped in raw egg before eating. A vegetarian take on the communal hot pot built for slow, unhurried eating.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- King oyster mushroomsthickly sliced200 g
- Leekscut into diagonal lengths2
- Shiitake mushroomshalved150 g
- Chinese cabbagecut into large pieces300 g
Dairy & Eggs
- Eggsfor dipping4
Plant Proteins
- Firm tofucut into thick slabs500 g
Tins & Jars
- Shirataki noodles200 g
Dried Goods
- Caster sugar50 g
Oils & Condiments
- Soy sauce100 ml
- Mirin100 ml
- Sake60 ml
- Vegetable Oil10 ml
Utensils
- Large frying pan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Slice the leeks, halve the shiitake mushrooms, cut the Chinese cabbage and tofu into pieces, and arrange everything on a platter with the sliced king oyster mushroom.
Approx. 12 minutes
2
Combine the soy sauce, mirin, sake and caster sugar in a jug to make the warishita sauce.
Approx. 3 minutes
3
Heat the vegetable oil in a large frying pan or table-top hot pot and add a splash of the warishita sauce.
Approx. 2 minutes
4
Add a few king oyster mushroom slices and cook for 1 minute, turning once, until browned.
Approx. 3 minutes
5
Add the leeks, cabbage, shiitake, tofu and noodles, pour over the remaining warishita sauce, and simmer for 8 minutes until the vegetables are tender.
Approx. 8 minutes
6
Continue cooking the remaining tofu and mushroom in batches directly in the simmering sauce until heated through and glossy.
Approx. 6 minutes
7
Crack an egg into each bowl and beat lightly for dipping, then lift pieces from the pot straight into the egg to serve.
Approx. 4 minutes
