LOW SODIUM SUKIYAKI

Sukiyaki, that Japanese table sensation, it's all about the beef and the sauce buddy! But because of the masses that have high blood pressure, gout, and diabetes, we'll do a low sodium, low glycemic Sukiyaki. This one is very basic, so anyone can whip this together. I'll go over the ingredients with you right here and right now.

But before I do... let's go over some essentials of what Sukiyaki is, and I've blogged this before, but some friends wanted a healthier version. So Sukiyaki is beef that is thinly sliced, veggies sliced into bite sized pieces as well, and this meal is cooked at the table, modern day sukiyaki is cooked with an electric pan set in the center with a platter of bits of food to be cooked by the diner. A little oil is heated in the pan or grill, the beef is then seared with the sukiyaki sauce and other veggies, and the meat is then dipped in an egg wash before a bite is taken, though the egg dip is optional but it does lend a richness that only an egg can lend.

The word "yaki" in Japanese means to sauté or to grill, just for your information. So get ready for this here meal. Here we go, drum roll please... let's meet the ingredients.

INGREDIENTS

1 lb. thinly sliced well marbled beef, cut into bite sized pieces

Rice noodles rinsed and cut into 3 inches

7-8 shitake mushrooms stems removed

1 enoki mushroom trimmed

1 green onion sliced into 2 inch lengths

1 small Chinese cabbage washed and cut into bite size pieces

1 grilled tofu cake cut into bite size pieces

Sukiyaki Sauce

1/2 cup soy sauce

3 tbsp. sake

5 tbsp. agave nectar

1/2 cup or so of filtered water

Dip

3-4 large organic eggs beaten

Directions.

On a platter, arrange the meat and veggies accordingly, make it look presentable and not messy, easy for the diner to pick up the bits with his or her chopsticks. Heat up your electric pan or grill. Place slices of meat on the grill, add some sukiyaki sauce and veggies until all is somewhat softened. Dip into egg and eat with rice.