Japanese sukiyaki (vegetarian mushroom version)

A Japanese vegetarian dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 45 min

Organic sourcing

Mushrooms and leafy greens like napa cabbage are best sourced organic due to potential pesticide residues. Tofu is also a good organic choice when possible, reducing GMO risk.

Ingredients

• 200 g firm tofu
• 1 tbsp vegetable oil
• 2 cups shiitake mushrooms
• 1 cup enoki mushrooms
• 1 cup shimeji mushrooms
• 1 onion
• 4 spring onions
• 4 cups napa cabbage
• 1 cup shirataki noodles, rinsed
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp sugar
• 1 cup vegetable broth
• to taste sesame seeds
• to taste salt

Method

1. Press the tofu for 10 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. Heat vegetable oil in a large skillet or a sukuyaki pan over medium heat.
3. Add the tofu cubes and fry until golden on all sides, then remove and set aside.
4. In the same pan, sauté sliced onion until translucent, then add shiitake, enoki, and shimeji mushrooms.
5. Cook the mushrooms until they are tender and release their juices, about 5 minutes.
6. Add the soy sauce, mirin, sake, and sugar to the pan, stirring to combine.
7. Pour in the vegetable broth and bring the mixture to a simmer.
8. Add the napa cabbage, shirataki noodles, and fried tofu back into the pan.
9. Let everything simmer until the cabbage wilts and flavors meld, about 10 minutes.
10. Serve hot, garnished with chopped spring onions and a sprinkle of sesame seeds.

Notes

• You can substitute firm tofu with soft tofu for a different texture.
• Feel free to add other varieties of mushrooms as desired.
• Serve with steamed rice for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.