Low-Sugar Sukiyaki Udon
A low-sugar, weight-loss-friendly sukiyaki udon featuring a naturally sweetened broth made with apples and shiitake mushrooms, paired with chewy udon and tender beef.
Traditional sukiyaki sauces often rely on heavy amounts of sugar and sweet mirin, but this version lightens things up for those watching their calories. By simmering apples, seaweed, and bonito flakes together, you create a deep, savory dashi base full of natural sweetness without the heavy sugar load. It is a comforting, balanced one-pot meal that fits right into a weight-loss routine.
Ingredients
- 1 packet udon noodles
- 150 g beef slices
- 0.5 small apple
- 3 shiitake mushrooms
- 0.5 onion
- 1 carrot
- 2 eggs
- 2 tbsp dark soy sauce
- 1 handful bonito flakes
- 1 piece seaweed or wakame
- 1 tbsp cooking oil
- 1 pinch salt
- 1 pinch sugar
- optional fresh greens
Instructions
- 1Heat oil in the pan
Heat the pot on the stove and pour in a small amount of cooking oil to prepare for sautéeing the aromatic vegetables.
Tip: Ensure the pan is adequately heated before adding oil to prevent sticking. - 2Sauté onions and carrots
Add sliced red onions and carrots into the pan and stir them continuously using a wooden spatula until they begin to soften.
Tip: Stir frequently to ensure even cooking and to release the natural sweetness of the vegetables. - 3Add shiitake mushrooms
Incorporate sliced shiitake mushrooms into the pot alongside the onions and carrots to build a rich flavor base.
Tip: Shiitake mushrooms impart an intense umami flavor that elevates the broth depth. - 4Pour in dark soy sauce
Pour dark soy sauce directly over the sautéed vegetables in the pan to impart color and savory depth.
Tip: Add the soy sauce directly onto the hot pan surface briefly before mixing to enhance the roasted aroma. - 5Add apple slices and seaweed
Add half a small apple and soaked seaweed into the simmering pot to naturally sweeten and enrich the broth.
Tip: Using fruit like apples provides a gentle, low-sugar sweetness ideal for a diet-friendly sukiyaki sauce. - 6Sprinkle bonito flakes
Sprinkle a generous amount of bonito flakes into the bubbling pot to introduce a classic smoky umami flavor.
Tip: Bonito flakes add an authentic Japanese dashi characteristic to the soup base. - 7Filter out the solid residue
Pour the boiled sukiyaki sauce through a fine-mesh strainer into a metal bowl to filter out all the solid vegetable and seasoning residue. This leaves you with a clear, refined, low-sugar broth ready for cooking.
Tip: Press gently on the solids in the strainer with a spoon to extract all the flavorful liquid before discarding them. - 8Cook noodles and vegetables in the broth
Add udon noodles, fresh greens, and mushrooms directly into the prepared sukiyaki broth in the pot. Let everything cook together until the noodles are tender and the vegetables absorb the savory flavors of the sauce.
Tip: Add leafy greens last so they retain a crisp-tender texture and vibrant green color.
