Gluten-Free Beef Sukiyaki with Tofu and Vegetables
Indulge in the comforting warmth of *Gluten-Free Beef Sukiyaki with Tofu and Vegetables*, a Japanese hotpot brimming with mouthwatering flavors and wholesome ingredients. This one-pot wonder features tender slices of beef sirloin, velvety firm tofu, and an array of fresh vegetables like shiitake mushrooms, enoki mushrooms, Chinese cabbage, and carrots. Complimented by yam noodles (shirataki) and simmered in a delicate gluten-free broth made with soy sauce, mirin, sake, and dashi stock, every bite is a harmonious mix of umami-rich goodness. Perfect for gluten-free diets, this hearty yet light dish is ready in under an hour, making it a fantastic option for a cozy family dinner or an impressive entertaining centerpiece. Serve it straight from the pot for an authentic and satisfying dining experience.
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Recipe Information
Ingredients
- 300 grams thinly sliced beef sirloin
- 300 grams firm tofu, drained and cut into cubes
- 100 grams shiitake mushrooms, stems removed and sliced
- 100 grams enoki mushrooms, trimmed
- 200 grams Chinese cabbage, chopped
- 3 stalks green onions, cut into 2-inch pieces
- 1 medium carrot, sliced into thin rounds
- 200 grams yam noodles (shirataki), rinsed and drained
- 100 ml gluten-free soy sauce
- 100 ml mirin
- 50 ml sake
- 300 ml gluten-free dashi stock
- 2 tablespoons sugar
Instructions
1. Prepare all ingredients by slicing the beef, draining and cubing the tofu, and slicing the vegetables as directed.
2. In a medium pot, combine the gluten-free soy sauce, mirin, sake, gluten-free dashi stock, and sugar. Bring to a gentle simmer over medium heat.
3. Once the broth mixture is simmering, add the thinly sliced beef to the pot, cooking for 2-3 minutes or until just browned.
4. Add the firm tofu cubes to the pot, letting them absorb some of the broth.
5. Carefully arrange the shiitake and enoki mushrooms, Chinese cabbage, green onions, carrot slices, and yam noodles in the pot around the beef and tofu.
6. Allow the ingredients to simmer in the broth for about 10 minutes, or until the vegetables are tender and absorb the flavors.
7. Taste the broth and adjust seasoning with additional soy sauce or mirin as desired.
8. Serve the sukiyaki directly from the pot, allowing diners to use bowls and chopsticks to enjoy the beef, tofu, vegetables, and noodles along with the savory broth.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 7082 mg | 308% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 90.3 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2276 mg | 175% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3428 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
