Light & Easy Suki Nabe for Vegetarians（Healthy Veggie Sukiyaki)
Cooking time: 20 minutes
- Romaine lettuce 2 head（or Hakusai [Napa cabbage] 1/2 head）
- Leek x 1（or Japanese naganegi x 2
- Shirataki 2 packs
- Enoki mushrooms 2 packs
- Wheeled-shaped dried wheat gluten (Kuruma-fu) 12 pieces
- Tofu (medium firm) one block（10oz）
- Soy sauce 80ml (1/3 cup)
- Maple syrup 80ml (1/3 cup)
- Red wine 80ml (1/3 cup)
1.Rinse Romaine lettuce (or Hakusai), separate leaves cut into 2 inch.
2.Slice leek (or Naganegi) diagonally into2 inc. Trim enoki mushrooms and pulled apart.
3.Rinse Shirataki and cut half. Cut tofu into 12 pieces.
4.Wheeled-shaped Dried wheat glutens soaked in water20 minutes. Cut them half and gently press down to remove water.
5.Fill a pan (Sukiyaki nabe) with soy sauce, maple syrup, red wine and 4/5 cup water.
6.Bring the soup to the boil, and then add Romaine lettuce, leek, shirataki, enoki mushrooms,tofu, Wheeled-shaped Dried wheat gluten and cook.
7.Need more soup, add water, soy sauce, maple syrup and red wine a few times.
produced by Nabe Labo
original recipe by Reiko Yasui