This Vegan Sukiyaki is full of healthy plant-based goodness and so easy to make – just dump all the ingredients either into a slow cooker or a pot on the stove.
It’s an amazing comfort food classic that’s especially perfect for the colder months, and it’s really simple to make a big batch of it so it’s perfect for sharing with family or friends.
Sukiyaki is a popular Japanese winter dish that’s often cooked in a big, shallow iron pot on the table. Beef, tofu, various vegetables and noodles are cooked together in a broth made from dashi (fish stock), soy sauce, mirin (sweetened rice wine), sugar and usually some MSG, and then dipped in a bowl of raw beaten eggs, before being eaten with rice.
Sukiyaki is probably my favourite Japanese dish, and my grandmother always used to make it for me when I went to Japan. I’d always be super excited to eat it as it’s quite hard to make outside Japan because you need quite specific ingredients to make it authentically.
This version I made here is vegan because of the lack of beef and raw eggs and I’ve also changed some of the other ingredients to get round these problems.
I’ve used chunks of firm tofu, sweet leeks, Chinese cabbage, umami-rich shiitake mushrooms and vibrant carrots in a tamari and mirin-infused broth. I used this Cauldron Original Tofu, which is a hard, firm tofu that you can buy in most supermarkets.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 400g (14oz) hard firm tofu, cut into cubes or rectangles
- 2 leeks, thickly sliced
- 4 leaves Chinese cabbage, roughly chopped
- Handful of shiitake mushrooms
- 2 carrots, peeled and roughly chopped
- Optional: konnyaku noodles, rice noodles or udon noodles
- Soy sauce (tamari if gluten-free), to taste
- Mirin (or sub sugar/agave syrup), to taste
- Sticky brown or white rice
- Add water and all the ingredients to flavour the broth to a large shallow pan
- Add all the vegetables and tofu
- Bring to the boil and cook until vegetables become soft
- If using noodles, cook them separately according to instructions on packet, drain them, and add them to the broth just before serving
- I've just written a rough guide list of ingredients here, so that you can use as little or as much of each as you want, depending on how big a crowd you're feeding.
- Alternatively, you could add all the tofu and vegetables to your slow cooker along with the broth ingredients, cover with water and cook on high for 2-4 hours or low for 4-6 (depending on your cooker). Then cook the noodles separately, drain and add to the pot just before serving.
- Although this is a dish that's really easy to make a big batch of, unfortunately you won't be able to freeze it as tofu doesn't freeze well