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Chicken Sukiyaki
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Chicken Sukiyaki Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients

  • 1 lb chicken thigh
  • 1/2 Nappa cabbage (medium)
  • 1 brown onion (large)
  • 1 bunch Mizuna Japanese mustard greens (or Kukuna chrysanthemum greens)
  • 1 pkg Tofu (broiled or medium firm)
  • 8 Shiitake mushrooms
  • 1 pkg Ito Konnyaku noodles
  • 1 Tbsp oil
  • 4 Tbsp sugar
  • 4 Tbsp soy sauce
  • 4 Tbsp Sake

Instructions 

  • Cut chicken into large bite-size pieces. Cut Nappa cabbage into 2" (5 cm) width pieces. Cut onion in half, then slice into 1/2" (1 cm) thick half rounds. Cut Mizuna into 2" length pieces. Cut Tofu into 8 pieces. Remove stems from Shiitake mushrooms and make decorative star cuts on top (watch video). Drain the Ito Konnyaku noodles.
  • Heat a Sukiyaki pan or any iron pan at medium high heat with oil. Sear chicken until browned, add sugar, soy sauce, and Sake. Immediately add the rest of the ingredients and cook about 10-15 minutes. Add more vegetables as you eat. Adjust seasonings if you like by adding more soy sauce and/or sugar.

Video

Course: Main Course
Cuisine: Japanese
Keyword: chicken, sukiyaki