This recipe for sukiyaki, a traditional Japanese winter one-pot dish, is prepared à la nabemono, Japanese hot pot-style. It’s traditionally served with a dipping bowl of raw beaten egg. However, if vegan is your persuasion, you can skip that step. Serve with white rice and enjoy the warming simplicity of the flavors.

SUKIYAKI RECIPE

INGREDIENTS

      8 oz dry shirataki or udon noodles (or clear noodles like sweet potato or mung bean)

      1 small head napa cabbage, cut into 1-inch pieces

      1 ½ lb beef sirloin, or your choice, sliced thin

      8 oz firm tofu, cut into 1-inch cubes

      8 oz shiitake mushrooms

      1 package enoki mushrooms

      1 bunch scallions, cut into 1-inch pieces

      6 oz bean sprouts (mung bean or soybean)

6 oz chrysanthemum greens (can substitute mustard greens)

Toasted sesame seeds and oil for garnish

FOR THE BROTH:

      2/3 cups mirin

      2/3 cups soy sauce or tamari

      1 2/3 cups dashi or any preferred stock

      2 tbsp brown sugar or to taste

INSTRUCTIONS

1.     Arrange all ingredients except broth in an earthenware pot or hot pot; if using a hot pot, serve ingredients on a platter or individual portions.

2.     Add broth and bring pot to a boil and drop to a simmer, cook for 8-10 minutes; if using a hot pot, bring broth to a boil and leave on a steady simmer to dip ingredients.

3.     Garnish with sesame seeds and oil. Serve with a side of white rice; raw egg dip optional.

RECIPES, STORY & STYLING BY RAFE VENCIO / PHOTOGRAPHY BY DAVE BRYCE

TRY THESE OTHER WINTER ONE-POT DISHES FROM RAFE VENCIO:

Choucroute Garnie

Green Gumbo

Philadelphia Pepper Pot Stew

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