A kidney-friendly Japanese beef sukiyaki with tofu, noodles and vegetables, adapted to be lower in potassium, phosphorus and sodium.
Cuisine type: Asian
Ingredients
Yield:
Yield
8 Servings
- 1 pound lean round steak, thinly sliced
- 1 tablespoon vegetable oil
- 1 cup unsalted beef stock
- 2 tablespoons granulated sugar
- 2 tablespoons sake
- ½ cup canned bamboo shoots, drained and rinsed
- ½ cup sliced green onions, cut into 1-inch pieces
- 1 cup sliced mushrooms
- 2 ounces dry long rice noodles
- 1 cup sliced yellow or round onion
- 2 cups sliced napa cabbage
- 8 ounces firm tofu, drained and cut into 1-inch cubes
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Directions
Nutritional Information Prep: 50 min, Cook: 15 min, Total: 1 hr 5 min
- Soak the long rice noodles in warm water for 30 minutes, then drain.
- Thinly slice the beef. Drain and rinse the bamboo shoots. Slice the onions, mushrooms and napa cabbage. Drain the tofu and cut it into 1-inch cubes.
- Heat the vegetable oil in a large skillet or shallow pot over medium-high heat.
- Add the beef and cook briefly, stirring, until lightly browned.
- Add 1/2 cup of the unsalted stock, sugar and sake. Cook for about 2 minutes.
- Add the bamboo shoots, mushrooms, noodles and sliced yellow onion. Cook for 2 to 3 minutes.
- Add the napa cabbage, green onions and tofu. Cook over medium heat just until the vegetables are tender and the tofu is heated through.
- Add the remaining 1/2 cup unsalted stock. Heat gently and serve hot
Additional Instructions
When choosing tofu, look for a product without phosphorus additives when possible.
Serving size: 1 Cup
- Calories: 207 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 2 g
- Total Sugars: 5 g
- Protein: 17 g
- Fat: 9 g
- Saturated Fat: 2.5 g
- Sodium: 80 mg
- Potassium: 390 mg
- Calcium: 70 mg
- Phosphorus: 170 mg
