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21 December 2012,01:42 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To prepare sukiyaki sauce: finely pound or mash red fermented tofu, add stock and tomato ketchup.
  • Season with sugar, vinegar, sesame oil and stir to mix well. Add sesame seeds, put aside.
  • Bring a pot of vegetable stock to the boil over high heat. Add in sukiyaki sauce and light soy sauce.
  • When it boils again, add hookee and stir. Add all mushrooms and cook until done.
  • Add vegetarian shrimps and squid, followed by Chinese cabbage, Chinese morning glory, enoki mushrooms, Chinese celery and mung bean noodles.
  • When everything is cooked through, turn off the heat.
  • Dip out into a serving bowl, garnish with red spur chili and Chinese celery sprig.
  • Beat when serve hot with sukiyaki sauce and condiments.


  • 500 ml vegetable stock
  • 100 ml sukiyaki sauce
  • 2 tablespoons light soy sauce
  • 300 grams fresh hookee, cut into long strips
  • 4 straw mushrooms cut 
  • 4 fresh shiitake mushrooms
  • 100 grams oyster mushrooms, torn
  • 10 vegetarian shrimps
  • 4 pieces vegetarian squid, cut into 1" x 2" pieces
  • 200 grams Chinese cabbage, cut into bite-sized
  • 100 grams Chinese morning glory, cut into 2"pieces
  • 300 grams enoki mushrooms
  • 300 grams Chinese celery, cut into 1½ " pieces
  • 300 grams mung bean noodles, soaked until tender and cut into short segments
  • Condiments: chopped hot chilies and lime wedges 
  • Red spur chili strips and Chinese celery sprig for garnish

Sukiyaki sauce

  • 4 cubes red fermented tofu, about 1½ "size
  • 4 tablespoons vegetable stock
  • 100 grams tomato ketchup
  • 2 tablespoons sugar
  • 100 ml vinegar
  • 2 teaspoons sesame oil
  • 2 tablespoons roasted white sesame seeds

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