by Miyoko Schinner
Author of Artisan Vegan Cheese
Here’s an easy, tasty spin on an old Japanese classic, sukiyaki. It’s a one-pot solution for both busy family weeknights and parties - all you need is some rice to go with it. You can even cook it at the table on a portable burner, and keep adding ingredients to it as people take from the pot. And imagine - with no oil added and lots of veggies, it’s a nutrient-packed, low-fat meal.
12 ounces shiiitake mushrooms, left whole with stems removed or cut in half
½ small Kabocha Squash, sliced ⅓ inch thick
3 cups broccoli florets
1 pound Shirataki noodles`, drained, rinsed, and cut into 6-inch lengths (approximate)
1 pound medium or regular tofu, sliced ½ inch thick
1/2 c. soy sauce
1/3 c. mirin (sweet-cooking wine)
1/3 c. agave syrup
2 bunches of scallions, cut into 3-inch lengths
1 small head napa cabbage, cut into 3-inch pieces
1 tablespoon fresh ginger
Put the mushrooms, kabocha, broccoli, tofu, and shirataki in a large, deep skillet. Pour in soy sauce, mirin (sweet-cooking wine), & agave syrup.
Cover & cook 5 minutes on medium high heat until the veggies are fairly tender.
Add the scallions & napa cabbage. Cover and cook for a few more minutes until everything has cooked down and is tender.
At the very end, stir in fresh ginger and cover 1 minute right before serving.