Low Sodium Beef Sukiyaki with Tofu and Vegetables
Indulge in the comforting, savory flavors of **Low Sodium Beef Sukiyaki with Tofu and Vegetables**, a healthier twist on the classic Japanese hot pot dish. Featuring tender slices of beef sirloin, creamy firm tofu, and a colorful assortment of napa cabbage, shiitake mushrooms, carrots, and green onions, this recipe is brimming with wholesome goodness. The reduced sodium sauce, combining low sodium soy sauce, mirin, sake, and dashi, adds a delicate balance of umami sweetness without compromising on flavor. Perfectly cooked udon noodles bring satisfying heartiness to the dish, while the quick 40-minute prep and cook time ensures it’s an accessible meal for weeknights or special gatherings. Serve this vibrant, one-pot wonder straight from the skillet for a warm, communal dining experience that’s both delicious and mindful of dietary needs.
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Recipe Information
Ingredients
- 300 grams beef sirloin
- 400 grams firm tofu
- 200 grams napa cabbage
- 100 grams shiitake mushrooms
- 2 stalks green onions
- 1 medium carrot
- 200 grams udon noodles
- 60 ml low sodium soy sauce
- 60 ml mirin
- 30 ml sake
- 500 ml dashi (low sodium)
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
Instructions
Slice the beef sirloin thinly, approximately 1/8 inch thick, and set aside.
Cut the firm tofu into 1-inch cubes and drain excess moisture.
Chop the napa cabbage into bite-sized pieces.
Remove the stems from the shiitake mushrooms and slice the caps into thin strips.
Cut the green onions into 2-inch lengths.
Peel the carrot and slice it into thin rounds or julienne strips.
Cook the udon noodles according to package instructions, drain and set aside.
In a small bowl, mix together the low sodium soy sauce, mirin, sake, dashi, and sugar to create the sukiyaki sauce.
Heat a large skillet or hot pot over medium-high heat and add the vegetable oil.
Add the beef slices in a single layer and cook until just browned on one side.
Pour a portion of the sukiyaki sauce over the beef and let it simmer until the beef is cooked through.
Add the tofu, napa cabbage, shiitake mushrooms, green onions, and carrots into the skillet, arranging them in sections.
Pour the remaining sukiyaki sauce over the vegetables and tofu.
Cover the skillet and let everything simmer for 5-7 minutes, until the vegetables are tender but still crisp.
Add the pre-cooked udon noodles to the skillet and gently mix them with the vegetables and sauce.
Simmer for an additional 1-2 minutes to heat the noodles through.
Serve the sukiyaki hot, directly from the skillet or pot. Enjoy your low sodium beef sukiyaki with tofu and vegetables!
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 72.0 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 930 mg | 72% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3067 mg | 65% | |
*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.
