chicken sukiyaki

  • Serves: 4
  • Calories: 567 kcal
  • Total Time: 20 m
    • Prep: 10 m
    • Cook: 10 m
  • Japanese: Tori-sukiyaki
Chicken Sukiyaki
Ingredients

ingredients:

  • 400 g boneless chicken thigh
  • or breast
  • 1 block or 450 g tofu (grilled
  • or firm)
  • 500 g onions
  • 4 eggs (optional)
  • 1 tablespoon salad oil
  • You can also add your favorite ingredients (e.g., mushrooms, long green onions, thread konnyaku).

warishita (sukiyaki sauce):

Step 1

step 1:

Cut the chicken into bite-size pieces.

Step 2

step 2:

Cut each tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces for each block.

Step 3

step 3:

Peel the onions and cut in half. Cut each onion half into 2.5 cm wide slices.

Step 4

step 4:

Arrange the chicken, onions, tofu and any other ingredients attractively in separate rows on one or more large platters.

Step 5

step 5:

Make the warishita (sukiyaki sauce). Boil the soy sauce, sugar, sweet sake for seasoning (mirin) and sea tangle soup stock or water for a couple of minutes on low heat. Pour into a bowl.

Step 6

step 6:

Put the oil in an electric pan, a pan or a frying pan and add about one-half of the chicken and fry 5 minutes. Pour in about one-half volume of the warishita (sukiyaki sauce). Add about one-half each of the onions, tofu and any other ingredients.

Step 7

step 7:

If using eggs (optional), crack each into separate serving bowls and beat lightly. The braised chicken and vegetables are dipped into the egg.

Tori-sukiyaki

Let everyone start to help themselves to whatever they want. Then cook the remaining chicken and the vegetables in the same manner.

comment:

Sukiyaki is usually made with sliced beef, while sukiyaki using chicken is lighter. If slices of beef are hard to find, chicken is delicious enough.