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. UPDATE 2020: Unfortunately the Food of the World Party no longer exists. I enjoyed participating while it lasted. If you click on the Food of the World tag below you’ll see other recipes I made while exploring world cuisine.
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 Between the cookbook and Bobby Flay’s sukiyaki recipe Rick and I had a filling, delectable lunch.
Ingredients
- 1/2 cup soy or tamari sauce
- 1 – 2 tablespoons sugar
- 1 cup vegetable broth
- 1/4 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.
Instructions
- 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? Check out this round up of 13 Vegan Japanese Recipes That Taste As Good As The Look over on Morgan Boulevard.
Excellent recipe! Love it and it freezes very well too. This is a new one in my rotation of ethnic vegan meals. Thank you 🙂
Hi, Can you specify how long to simmer for in the last instruction. By the look of the finished dish in the photo it’s not long?
Thanks for the heads up, Anna. I’ve updated the recipe to indicate that the soup is ready when the vegetables have cooked through (whatever that means to you).
Beautiful! This looks so filling and delicious – pass me a bowl~
Thanks Sarah! I’m sure it will be a hit in your home, too.
Wow, what a hearty and delicious looking dish. Sukiyaki (love the name) looks and sounds delicious. Must try soon.
It’s delicious, Pavani! Hope you like it 🙂
Your Sukiyaki looks so good! Loving everything about your dish. Pinned to make it!
Hope you like it and thanks so much for pinning 🙂
So simple! And the Chinese flavors are spot on..yum!
I’m a soup fanatic and this looks like something I wanna swim in right now. Those mushrooms got me drooling ! Yum!
Looks yummy, and I just love reading about dishes from different parts of the world!
That’s why I enjoy the Food of the World challenge so much. Next month we’re cooking Hungarian food. Anyone is welcome to join in. If you follow the links you’ll find a sign up for the newsletter. 🙂
This looks so good Lydia, and your presentation is beautiful!
love this simple dish! looks delicious!
It’s so easy to make, too. Great return on your time 🙂
this looks like such a comforting dish to make and eat. I love soups with components like this.
Thanks, Nazima! Nice to see you 🙂
I love simple Japanese and Chinese dishes like this, so simple but pack a whole load of flavour!
They’re so simple to prepare after a little bit of prep, too 🙂
This looks so light, yet so hearty! Thanks for sharing! Will save for a rainy day!
This looks so tasty and fresh! Lovely!
Thanks! 🙂
This is my type of comfort food, would totally have one of this on a rainy day.
It’s rainy today, now that you mention it 🙂 It would be a great lunch!
Oh those flavors! How delicious and love that this is vegan!
It’s so good and omnivore friendly, too 🙂
This recipe comes just in time for cooler fall temperatures. I have made a conscious decision to make yummy warm brothy bowls of goodness this fall and winter. Will be making this ASAP!!
“Brothy bowls of goodness”…I like that 🙂
Looks very healthy and pretty easy to make (perfect combination).
Hard to beat that combo, isn’t it?
I am all about Japanese seasonings and flavours in everything. Lovely recipe.
I love the sweet/salty/savory thing, too 🙂
reminds me of Shabu Shabu, must be as good as well!
The idea is very similar, I think.
Love discovering new ways to cook with tofu! This looks fantastic!
Tofu is an ingredient worth getting to know. It’s a lot more versatile than I first thought 🙂
This veggie dish looks so delicious and satisfying. I am very excited to try!
Please let me know how you like it 🙂 Thanks!
This would be real stretch for since I am not familiar with those ingredients at all. I’ll have to wait for a day when I am very adventuresome.
I never used any of them (except soy sauce) until a few years ago myself. Some groceries carry the ingredients, but most of them we bought in an Asian grocery. Thanks for dropping by 🙂
I love that you have not used meat in your sukiyaki! Clearly no one would miss it, with all this flavor and color you have going on; nicely done!
The mushrooms and tofu are definitely filling. Thanks, Dan. Glad you could make it 🙂
This looks very delicious (except for the fact that I’m not a tofu fan). Maybe I can either leave it out or replace it with chicken?
You could totally substitute chicken. Thinly sliced beef is the protein I saw most frequently when I was checking out recipes.
I could eat stir fry every day. Any one that can give me new ideas I am extremely grateful to. Thank you for sharing!!
Don’t you love all the colors and textures and flavors in stir fry?
This looks like such a hearty and flavorful meal. Who needs meat?
Exactly! Meals like this certainly make it easier to at least reduce the amount of meat we consume on a weekly basis. 🙂
I just sent this link to my sister, who is not only a vegetarian, but LOVES Asian-flavored food. I’m sure she’ll be all over this one! 🙂
Thank you, that’s very kind 🙂 Hope she likes it!
Oooo this looks yummy! I love a good vegan meal!
Me too, especially when it’s not just salad 🙂
Mmm I love Asian food, and even tofu! This sounds really good!
Thanks! I’m glad you dropped by today 🙂
I love sukiyaki, and this is worth trying out!
Oh my goodness this soup looks so good!!! it reminds me a little of the Korean Soup I love!! I am pinning it. Thanks for sharing.
Thanks for pinning! Now I’m interested in your Korean soup 🙂
When I was macrobiotic (Japanese vegetarian) I used to make something like this dish.. so satisfying.
Exactly, it’s pretty to look at and delicious to eat.
I love Sukiyaki, can’t say I’ve had a vegetarian version. This looks and sounds delicious. Thanks for your recipe!
I’m glad you were able to drop by. 🙂
Mmm this looks so good! Pinned and yummed!
I hope you get a chance to try it, Sinea. Thanks for sharing 🙂
Looks delicious! Pinning 🙂
Thanks for pinning, Alishia 🙂