Soy-Free Sukiyaki (Japanese Hot Pot)

Ingredients

• about 450 g Thinly sliced beef
• about 225 g Shirataki noodles
• 1/2 head Napa cabbage
• about 225 g Shiitake mushrooms
• 2 medium Carrots
• 4 stalks Scallions
• about 113 g Enoki mushrooms
• 1/4 cup Coconut aminos
• 4 cups Beef broth
• 2 tbsp Mirin (gluten-free)
• 1 tbsp Sugar
• 1 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare all the ingredients: slice beef thinly, cut Napa cabbage into bite-sized pieces, slice shiitake mushrooms, peel and slice carrots, chop scallions, and trim enoki mushrooms.
2. 2In a large pot or electric skillet, combine beef broth, coconut aminos, mirin, sugar, and sesame oil.
3. 3Bring the broth to a simmer.
4. 4Arrange beef, Napa cabbage, shiitake mushrooms, carrots, scallions, enoki mushrooms, and shirataki noodles in the pot.
5. 5Simmer until the beef is cooked and the vegetables are tender (about 15-20 minutes).
6. 6Serve hot.

Substitutions

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