Sukiyaki (Soy-Free)

Ingredients

• about 450 g Thinly Sliced Beef
• about 225 g Shiitake Mushrooms
• 1/2 head Napa Cabbage
• 1 large Carrots
• 1 block Tofu
• about 113 g Enoki Mushrooms
• 4 cups Kombu Dashi
• 1/4 cup Coconut Aminos
• 2 tbsp Mirin (Soy-Free)
• 1 tbsp Sugar
• 4 stalks Scallions

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

Instructions

1. 1Slice the about 225 g shiitake mushrooms into 0.635 cm thick pieces. Chop the 1/2 head napa cabbage into 5.08 cm wide pieces. Slice the 1 large carrot into 0.3175 cm thick rounds. Cut the 1 block tofu into 2.54 cm cubes. Trim the root ends from the about 113 g enoki mushrooms. Slice the 4 stalks scallions into 2.54 cm pieces.
2. 2In a shallow 25.4 cm pot or electric skillet, combine the 4 cups kombu dashi, 1/4 cup coconut aminos, 2 tbsp mirin (soy-free), and 1 tbsp sugar. Place the pot over medium-high heat (approximately 176.7°C / 175°C if using an electric skillet).
3. 3Bring the broth mixture to a gentle simmer, which means small bubbles will begin to form around the edges of the pot. Do not bring it to a rolling boil.
4. 4Carefully arrange the about 450 g thinly sliced beef, about 225 g shiitake mushrooms, 1/2 head napa cabbage, 1 large carrot slices, 1 block tofu cubes, and about 113 g enoki mushrooms in the simmering broth.
5. 5Allow the ingredients to cook for 10 to 15 minutes. The beef is cooked through when no pink remains (internal temperature 72°C / 71°C), and the vegetables should be tender-crisp. Stir in the 4 stalks scallions during the last 2 minutes of cooking.
6. 6Serve the sukiyaki hot directly from the pot, allowing each person to select their desired ingredients.

Substitutions

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