Low Sodium Beef Sukiyaki with Tofu and Vegetables
Indulge in the comforting flavors of Low Sodium Beef Sukiyaki with Tofu and Vegetables, a healthier twist on the classic Japanese hot pot dish. This recipe combines tender slices of beef sirloin, creamy firm tofu, and an array of fresh vegetables like napa cabbage, shiitake mushrooms, and carrots, simmered in a flavorful yet low-sodium sukiyaki sauce made with reduced-sodium soy sauce, mirin, and dashi. Udon noodles are added for a heartier touch, making it a complete, satisfying meal. Quick to prepare in just 40 minutes, this one-pot dish is perfect for a cozy dinner and can be served straight from the skillet for an authentic dining experience. It’s a delicious way to enjoy Japanese cuisine while keeping your sodium intake in check!
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Ingredients
- 300 grams beef sirloin
- 400 grams firm tofu
- 200 grams napa cabbage
- 100 grams shiitake mushrooms
- 2 stalks green onions
- 1 medium carrot
- 200 grams udon noodles
- 60 ml low sodium soy sauce
- 60 ml mirin
- 30 ml sake
- 500 ml dashi (low sodium)
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
Directions
Step 1
Slice the beef sirloin thinly, approximately 1/8 inch thick, and set aside.
Step 2
Cut the firm tofu into 1-inch cubes and drain excess moisture.
Step 3
Chop the napa cabbage into bite-sized pieces.
Step 4
Remove the stems from the shiitake mushrooms and slice the caps into thin strips.
Step 5
Cut the green onions into 2-inch lengths.
Step 6
Peel the carrot and slice it into thin rounds or julienne strips.
Step 7
Cook the udon noodles according to package instructions, drain and set aside.
Step 8
In a small bowl, mix together the low sodium soy sauce, mirin, sake, dashi, and sugar to create the sukiyaki sauce.
Step 9
Heat a large skillet or hot pot over medium-high heat and add the vegetable oil.
Step 10
Add the beef slices in a single layer and cook until just browned on one side.
Step 11
Pour a portion of the sukiyaki sauce over the beef and let it simmer until the beef is cooked through.
Step 12
Add the tofu, napa cabbage, shiitake mushrooms, green onions, and carrots into the skillet, arranging them in sections.
Step 13
Pour the remaining sukiyaki sauce over the vegetables and tofu.
Step 14
Cover the skillet and let everything simmer for 5-7 minutes, until the vegetables are tender but still crisp.
Step 15
Add the pre-cooked udon noodles to the skillet and gently mix them with the vegetables and sauce.
Step 16
Simmer for an additional 1-2 minutes to heat the noodles through.
Step 17
Serve the sukiyaki hot, directly from the skillet or pot. Enjoy your low sodium beef sukiyaki with tofu and vegetables!
Nutrition Facts
| Serving size | (1992.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1815.6 |
| Total Fat 78.8g | 0% |
| Saturated Fat 22.5g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 268.2mg | 0% |
| Sodium 3090.1mg | 0% |
| Total Carbohydrate 128.0g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 72.0g | |
| Protein 142.7g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 930.2mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 3067.4mg | 0% |
Source of Calories