Tomato Sukiyaki

Put a fresh twist on traditional sukiyaki by substituting beef with tomatoes (but still enjoy the sweet and savory sauce)! Top it off with scallions for a bright and colorful dish.

Tomato Sukiyaki
Photographed by Takeshi Noguchi


Recipe by
Yoshihisa Akiyama

Easy

Vegetables

Healthy

Quick

80kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 2 tomatoes (small; peeled) (150 g)
    Note

    *Or 1 medium-sized tomato. Place briefly in a pot of boiling water, then plunge into ice water and peel.

  • Scallion, as needed
  • 1/2 pack maitake mushrooms
  • 1 tbsp sake
  • 1 tsp olive oil
  • [Sukiyaki sauce]

    • 5 tbsp dashi
    • 1 tbsp soy sauce
    • 1 tbsp sake
    • 1 tbsp mirin
    • 1 tbsp sugar

Directions

1

Cut each tomato into 6 wedges. Chop the scallion into rounds 2-3 mm wide.

2

Break the maitake mushrooms into easy-to-eat pieces and place on a microwave-safe plate. Sprinkle with sake and cover with plastic wrap, then microwave (600 W) for about 1 minute.

3

Oil a frying pan with olive oil and place over medium heat, then stir-fry the maitake mushrooms. Once the mushrooms are coated in the oil, add the tomatoes and briefly stir-fry.

4

Mix together the ingredients for the [Sukiyaki sauce], and pour it over the mushrooms and tomatoes.

5

Bring just to a simmer, then remove from heat and serve sprinkled with the chopped scallions.