Homemade Sukiyaki Recipe (Japanese Hot Pot)

5 from 1 vote

Homemade Sukiyaki Recipe (Japanese Hot Pot)

This homemade vegan sukiyaki recipe is a comforting Japanese-inspired hot pot filled with tender tofu, crisp vegetables, and my favorite noodles in a rich, savory broth. I use tamari, mirin, and sake to create an unforgettable umami flavor that takes just 25 minutes to make.

Prep Time15

Cook Time10

Total Time25

Course: 30 Minutes or Less, Main Course

Cuisine: Japanese

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 281kcal

Author: Anjali Shah

Ingredients

4 cups water
¾ cup Tamari or soy sauce if you don't need gluten free
¾ cup mirin rice cooking wine
½ cup sake
3 tablespoons sugar see note
8 ounces asian noodles rice, shirataki, udon, cellophane or other noodles of choice (I did a mix)
2 cups chopped bok choy
2 cups chopped napa cabbage
2 cups stemmed and sliced shitake mushrooms
1 cup Chinese broccoli or broccolini
1 cup sliced carrots
1 cup green onions cut into 4 inch pieces
1- 14 ounce package extra firm tofu cut into cubes
oil to sautée veggies or broth if oil free

US Customary - Metric

Instructions

Rinse and soak noodles in hot water to soften, if necessary depending on the kind of noodles you chose. Shiratake simply need to be rinsed, but some cellophane and udon may need to be soaked in hot water to soften before adding. Drain when done.
In a large soup pot, sauté the green onions and mushrooms with a dash of oil, or broth, until slightly browned. Remove and set aside to add later.
Add water, Tamari (or Soy), mirin, sake and sugar to the pot and simmer until the sugar is dissolved. Add broccoli and carrots to the pot. Simmer for a few minutes. Then add bok choy and cabbage.
Simmer a few more minutes. Then turn heat to low and add mushrooms, green onions, tofu and noodles. Allow to warm for a few more minutes until everything is just cooked.
Turn off heat and serve.

Notes

My #1 Secret Tip for this homemade sukiyaki recipe is to always add the vegetables according to how long they take to cook. I know it may be tempting to just add everything in at once, but by starting with the firmer vegetables and finishing with the leafy greens, you keep everything perfectly tender without becoming mushy.
Press the tofu: I press my tofu for 20-30 minutes before cubing and adding to the broth. This removes excess moisture, which gives the tofu a better chance to absorb more of the flavors in the broth.
Go for variety: I combine leafy greens, crunchy vegetables, meaty mushrooms, and tender noodles to create a dish that is interesting and satisfying.
Taste: Depending on the brand of tamari or soy sauce, sometimes I like to add a splash of water if it is too salty or a little extra mirin for a sweeter taste.
Use fresh shiitake: Whenever possible, I go for fresh shiitake, as they provide the richest umami flavor. Oysters enoki, cremini, or brown mushrooms also work well.
Serve immediately: It is called a hot pot for a reason. Sukiyaki is at its best when the vegetables are still slightly crisp, and the noodles have not had too much time to absorb too much broth.

Nutrition