Sukiyaki-style Kurumabu Seasoned with Sweet- Savory Sauce

Sukiyaki-style Kurumabu Seasoned with Sweet- Savory Sauce

You can make sweet and salty sukiyaki even without meat or sugar. The kurumabu makes this very hearty.

Ingredients: easy to make amount in a 26 cm diameter sukiyaki pan (2 servings)

Ginger-soy sauce flavored kurumabu Recipe ID: 719638
Chinese cabbage
1/8 to 1/4 of a head
White part of a Japanese leek
Grilled tofu (or atsuage)
1 block
Burdock root
Daikon radish
about 5 cm
Mushrooms of your choice
to taste
Cellophane noodles made from mung beans
20 g
Sesame oil
a small amount
Kombu based dashi stock
to taste
Brown rice amazake (Recipe ID: 787677)
100 g plus
Soy sauce
4 tablespoons plus


1. Cut the kurumabu into quarters. Shave the burdock root as if it were a pencil. Cut up the other ingredients into easy to eat pieces.
2. Heat sesame oil in a pan, and stir fry the burdock root until it imparts a sweet aroma over low-medium heat.
3. Combine the ingredients to make the sauce and add to the pan. Add the rest of the ingredients.
4. Cover with a lid and simmer. When everything is cooked, it's done!

Story Behind this Recipe

Usually I season our family meals very lightly. But sometimes you want a concentrated dish.