The temperature went down, the sunset is so early… felling the end of summer, so sad I needed to have something warm and hearty food. Yes, Sukiyaki was perfect, and so satisfying
Since it’s vegan, to give the rich flavor, need some twists in the method.
Vegan sukiyaki 🥢
1 make dashi (broth)In a small sauce pan, boil 240ml water, 100ml soy sauce, 3TBS cane sugar, 1tsp kelp powder, simmer until it gets slightly thick, and set aside
2 wash burdock, shave thin, soak in the water
3 soak Kuruma-fu (gluten cake) in the water
4 drain the water of burdock, in a large skillet, heat sesame oil and canola oil, sauté until softened
5 drain and squeeze water of Kuruma-fu, cut into quarters, add to burdock
6 pour 1/3 of dashi (broth), simmer until the taste is soaked in, and set aside
7 in a same skillet, heat little more canola oil, sauté Chinese cabbage core first, add shiitake, enoki mushrooms, Chinese cabbage leaves , pour the rest of dashi (broth), add konjac noodles (boiled and drain water), and tofu, simmer for 10 minutes
8 back burdock and kuruma-fu in a skillet, simmer another 5 minutes