Japanese Beef and Vegetable Hot Pot (Sukiyaki)

Ingredients

• 1 cup chicken stock or dashi, use broth for gluten free
• 1/2 cup Japanese soy sauce use tamari for gluten free
• 1/2 cup mirin or sake, use sake for a more savory broth
• 1/4 cup sugar optional
• 4 ounces cellophane noodles or shirataki
• boiling water
• 2 tablespoons vegetable oil divided, plus more as needed
• 1 pound beef well-marbled tender, sirloin tip, top sirloin, or tenderloin, sliced paper thin across the grain, then cut into bite-size…
• 1 yellow onion large, halved and cut into thin crescents
• 1 cup shiitake fresh, enoki, or button mushrooms
• 2 carrots medium, peeled and cut into 1/4 inch diagonal slices
• 2 stalks celery cut into 1/4 inch diagonal slices
• 5 green onions white and green parts, cut into 2-inch diagonal lengths
• 9 ounces firm tofu package broiled, cut into 16 pieces
• 2 nonstick cooking spray small heavy cutting boards, heat-proof bowl, colander, dutch oven or heavy bottomed pot, sheet tray, aluminum…

Nutrition

• Calories : 380 calories
• Carbohydrate : 31 grams
• Cholesterol : 45 milligrams
• Fat : 17 grams
• Fiber : 3 grams
• Protein : 21 grams
• SaturatedFat : 4.5 grams
• Sodium : 1150 milligrams
• Sugar : 10 grams
• TransFat : 1 grams