SUKIYAKI

[Guest guest]

VEGETARIAN SUKIYAKI

 

2 ounces cellophane noodles

6 dried shiitake mushrooms

1/4 cup vegetable broth

3 tablespoons saki

3 tablespoons soy sauce

1 1/2 tablespoons sugar

1 tablespoon vegetable oil

1 cup Spanish onions, finely chopped

2 scallions, sliced into 2 inch pieces

6 ounces watercress

1 cup bean sprouts

1/2 cup carrots, sliced thin

8 ounces soft tofu, cut into 1/4-inch cubes

 

In a saucepan, bring 5 cups of water to a boil. Lower heat and add the

noodles, soaking them in the water until they are softened. After

removing the water (see next paragraph), drain the noodles and set

them aside.

From the noodle water, remove 1/2 cup of the water and place it in a

small bowl. Add the mushrooms and allow them to soak for about 5

minutes. When the mushrooms have softened, remove them from the water

(keep the water!), discard the tough stems, and cut them into halves.

Set aside.

In a bowl, mix the broth, saki, soy sauce, sugar, and the mushroom

liquid you saved.

In a skillet, heat the oil and add the onions and scallions. Cook

them, stirring often, until the mushrooms are translucent.

Recipes like this often encourage you to follow the concept of ying

and yang. I cannot resist. Thus, push the onions and scallions into a

corner of the pan. Placing each in a separate area of the skillet, add

the remaining vegetables, tofu, mushrooms, and noodles. Cover and cook

until the noodles are crisp.