Tomato Sukiyaki

The savory and sweet sukiyaki flavor goes really well with tomato. The contrasting colors of tomato and hoso-negi are visually exciting, too.

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 using boiling water) (150 g)
    Note

    Or one medium-sized tomato.

  • Hoso-negi green onion, as needed
  • 1/2 package 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 the tomatoes into 6 wedges each. Chop the hoso-negi green onions 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 at 600 W for about 1 min.

3

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

4

Mix together the ingredients for the [sukiyaki sauce], and pour it over top of the mushrooms and tomato.

5

Bring just to a simmer, then remove from heat and serve sprinkled with chopped hoso-negi green onion.