Sukiyaki

Ingredients

• 1/4 Napa, cut to 1/4” strips

• 1/2 Onion, sliced

• 4 Green onion, cut to same length as Napa

• 2 Dried Chili pepers, break in half (Optional)

• 6oz Fresh Shitaki mushrooms (or 10 - 15 dried, depends on size, soaked), cut to strips

• 1pk Extra Firm tofu, cut to same size as Napa

• 1pk Shirataki Noodles, cut to 1.5” size

• 1lb Sliced Beef (hot pot style)

Sauce:

• 2C Water

• 1t Hondashi

• 1C Sake

• 1T Sugar

• 1/2C Soy Sauce

Directions

• Use 2T veg oil to sauté onion until soften, medium heat.

• Add napa, green onion, mushrooms, tofu and sauce mix, cook until napa soften.

• Add noodles and cook for another 5 minutes.

• Add sliced beef one at a time so they don’t clump together, cook for another 30 sec, until done. Serve w/ rice.

Notes

• This is my quick & dirty version of Sukiyaki, which is great after a work day since can be done in 10-15 minutes. Traditionally is an elaborated tabletop dinner.

• We tend to double the sauce mix so it soaks the rice.

• Add a couple dried chili peppers for an adult version, but I omit it for the kids.

• Glass (mug bean) noodles or yam noodles can use as sub for shirataki noodles, make sure you soak them 1st according to instructions. If sub, you will need more water/sauce mix since both sub options tends to soak up all the liquids.

• Shirataki noodles, or Konjac/konnyaku noodles, it’s a Japanese yam noodles that is low calorie, low glycemic index and high fiber sub for regular noodles. You can sometimes find in regular grocery stores depends where you live. I use them as noodle sub if I have to eat after 8p, sp I always have them on hand.

• HOWEVER, IF YOU HAVE IBS or IBD, KONJAC IS NOT FOR YOU! PLEASE USE SUBSTITUTES!!

Nutrition

• Serving Size: 4