chicken sukiyaki

• u.s.
• metric

ingredients:

• 14 ounces boneless chicken thigh or breast
• 1 block or 1 pound tofu (grilled or firm)
• 18 ounces 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):

• 1/2 cup soy sauce
• 3/5 cup sweet sake for seasoning (mirin)
• 3 tablespoons sugar
• 1/2 cup sea tangle soup stock or water

step 1:

Cut the chicken into bite-size pieces.

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:

Peel the onions and cut in half. Cut each onion half into 1 in. wide slices.

step 4:

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

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:

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:

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