Monday, April 23, 2007

Kcal count: Vegetable Sukiyaki

I made this during my diet. It is not a traditional Japanese Sukiyaki which comes with beef and some fat and eaten with rice. My Sukiyaki is purely veggies in soy mirin broth with enough Korean potato noodles (same noodles used in Korean Jap Chae) to fill up any empty stomach. It is very easy to prepare, it is an enjoyable healthy meal with no fat.


Vegetable Sukiyaki

Ingredients for 2 servings:

2 cups Korean King Oyster Mushrooms, sliced and cut into bit sizes.
1 cup of broccoli florets
1/2 carrot, peeled and cut into matchstick-size strips
5 leaves of nappa cabbage, cut into bit sizes
1 small onion, sliced thinly
100g of Korean Potato noodles or glass noodles(enough for 2 servings)
4 tablespoons of sauce soy
2 tablespoons of mirin
Some salt

Boil 4 cups of water with sauce soy, mirin and mushroom and onion. Let it simmer for 5 mins. Add carrot, nappa cabbage and noodles. Let it simmer again until the noodles is soft and add broccoli. Season with some salt. Cook for another 1 min and remove from heat.

Divide the Sukiyaki into 2 large bowls. And eat till your heart's content without any calorie guilt!

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