Sukiyaki

closeup of noodles and chopsticksBy Peggy O’Mara

A veggie sukiyaki recipe that’s easy and economical.

1/3 Chinese cabbage

1 whole onion (cut in crescents)

6 to 12 shitake mushrooms

6 scallions

2 bunches of spinach

½ half package ramen noodles

¾ of a block of tofu. Cut into cubes.

1-cup water

½ cup soy sauce

¼ cup mirin

2 tablespoons sugar

Dash of rice vinegar

cellophane noodles

Prepare the following ingredients. Slice or chop separately:
1/3 Chinese cabbage
1 whole onion (cut in crescents)
6 to 12 shitake mushrooms
6 scallions
2 bunches of spinach

Sauté lightly each of the chopped or sliced vegetables separately in 1-tablespoon olive oil. Drain and set aside.
Soak cellophane noodles in cold water.
Cook ½ half package ramen noodles
Drain ¾ of a block of tofu. Cut into cubes.
Set aside all of the ingredients while you make the sauce.

Place in a saucepan:
1-cup water
½ cup soy sauce
¼ cup mirin
2 tablespoons sugar
Dash of rice vinegar
Adjust to taste and heat, but do not boil.

Arrange Chinese cabbage, onions, shitake mushrooms, tofu, cellophane noodles, and ramen noodles around the inside of a large skillet. Pile the spinach in the center with scallions over the top.

Cover with the sauce. Leave some room for expansion. Put the lid on and steam the ingredients for 10 to 15 minutes.

Serve at the table in the skillet with rice and a cucumber salad.

(Optional) Add 1 dozen shrimp or vegetable tempura (green pepper, sweet potato, squash, mushrooms, watercress, green chili, onions) to the top of the sukiyaki just before serving or serve separately with hot mustard sauce.

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