Light & Easy Suki Nabe for Vegetarians(Healthy Veggie Sukiyaki)




Cooking time: 20 minutes
Servings: 6
Calories: 218kcal


  • 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

You may also like...