Japanese Beef and Vegetable Hot Pot (Sukiyaki)

Japanese Beef and Vegetable Hot Pot (Sukiyaki)

recipe by

410
calories
15
ingredients
7
servings
3.5422

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Ingredients

1 cup chicken stock or dashi, use broth for gluten free
1/2 cup Japanese soy sauce use tamari for gluten free
1/2 cup mirin or sake, use sake for a more savory broth
1/4 cup sugar optional
4 ozs glass noodles or shirataki
2 tbsps vegetable oil divided, plus more as needed
1 lb beef well-marbled tender, sirloin tip, top sirloin, or tenderloin, sliced paper thin across the grain, then cut into bite-sized pieces
1 yellow onion large, halved and cut into thin crescents
1 cup shitake mushroom fresh, enoki, or button mushrooms
2 carrots medium, peeled and cut into 1/4 inch diagonal slices
2 stalks celery cut into 1/4 inch diagonal slices
5 green onions white and green parts, cut into 2-inch diagonal lengths
9 ozs firm tofu package broiled, cut into 16 pieces
2 nonstick spray small heavy cutting boards, heat-proof bowl, colander, dutch oven or heavy bottomed pot, sheet tray, aluminum foil

Nutrition Facts

410
calories
18
g fat
10
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 10
SmartPoints: 24