Vegan sukiyaki (すき焼き)

How to make vegan Sukiyaki (すき焼き) Japanese hot pot: Sukiyaki is a very popular meal both in the Kanto (Tokyo) and Kansai (Osaka) districts in Japan and it's easy and beyond this world nutritious. I have missed this so much and could never find it anywhere so I have decided to make my own and a vega one of course! I hope you guys love it as much as I do!

Enough chitchat! Here is the recipe!


• 1 package noodles
• 1 cup shungiku (Tong Hao or Garland Chrysanthemum) or any leafy vegetables
• 1 leek 1/2 can enokitaki mushrooms (or natural)
• 3 mushrooms, carve decorative shapes
• 1 Yaki Tofu (roasted tofu)
• ⅓ carrot
• 1 cup ashitaba
• 1 Tbsp. cooking oil
• 1 lb (454 g) thinly sliced or any vegan meat of your preference
• 1 Tbsp. brown sugar
• 1/2 cup dashi (or water) to dilute the sauce Sukiyaki Sauce
• 1/2 cup sake
• 1/2 cup mirin
• 2 TBSP cup sugar
• 1/2 cup soy sauce