Two years ago I learned how to cook sukiyaki from my friend Jennifer. I made it for a Sunday Night Dinner and since the whole fam lived here, we all got to experience it for the first time together (you can check it out at http://thepiesthatbind.wordpress.com/2010/12/12/jennifer-gathering-round/)
Now that I’m vegetarian I wanted to make sukiyaki again, but do some substitutes for the chicken and shrimp I used last time.
After researching on line I decided to add eggs, more greens and some vegetarian wontons I found at Whole Foods.
Here’s the recipe and how it went…
1/2 cup soy sauce
1/4 cup tamari
1/4 cup sugar
1/4 cup mirin
2 cups dashi (Japanese stock- I used veggie stock but created a soy sauce, mushroom base in the pot first then added my broth to that)
1 small Bok choi
1/2 cup of green onions chopped
1 can bamboo shoots (drained and sliced)
4 cups spinach
2 cups Renkon or white sweet potato
1 block medium tofu pressed and cut into chunks
1 package of rice noodles or chewier undon noodles.
4 white mushrooms, sliced
Frozen vegetarian wontons ( not necessary but fun! I found mine at Whole Foods)
In a separate frying pan sauté tofu in a tablespoon or two of cooking oil. Cook until crispy and golden. Add shiitake mushrooms, sauté for one minute. Add egg and scramble until tofu and mushrooms are coated and the egg is cooked.
Set the tofu mix aside- it’s ok if it cools.
In the soup pot add 2 more tablespoons of oil. Sauté white mushrooms for 3 minutes on medium heat. Add soy sauce and tamari and simmer for 3-5 minutes. This will make a base for your broth.
Add a cup of broth and boil for 10 minutes. Add the rest of the broth and a 1/2 cup of water, the sugar, and the mirin.
Bring to a boil.
Add the rest of the sukiyaki ingredients one at a time letting each one cook for a couple of minutes before adding the next ingredient.
While this is cooking prepare your noodles according to package direction. I cooked mine in another pot.
Add the tofu, shiitake, egg mixture, and the cooked noodles last!