Sukiyaki

By Vegiegail

Ingredients

• 12 ounces shiiitake mushrooms, left whole with stems removed or cut in half
• 1/2 small Kabocha Squash, sliced 1-inch thick
• 3 cups broccoli florets
• 1 pound Shirataki noodles`, drained, rinsed, and cut into 6-inch lengths (approximate)
• 1 pound medium or regular tofu, sliced 1/2 inch thick
• 1/2 c. soy sauce
• 1/3 c. mirin (sweet sake for cooking)
• 1/3 c. agave syrup
• 2 bunches of scallions, cut into 3-inch lengths
• 1 small head napa cabbage, cut into 3-inch pieces
• 1 tablespoon fresh ginger

Details

Servings 2
Adapted from artisanveganlife.com

Preparation

Step 1

Put the mushrooms, kabocha, broccoli, tofu, and shirataki in a large, deep skillet. Pour in soy sauce, mirin (sweet-cooking wine), & agave syrup.

Cover & cook 5 minutes on medium high heat until the veggies are fairly tender.

Add the scallions & napa cabbage. Cover and cook for a few more minutes until everything has cooked down and is tender.

At the very end, stir in fresh ginger and cover 1 minute right before serving.