Beef is most commonly used in sukiyaki, but chicken is recommended for this dish that is simmered in a dashi-infused soup.
Photographed by Takeshi Noguchi
Beans & Tofu
Soups & Stews
Calorie count is per serving
Ingredients (Serves 2-3)
- 200 ml nabetsuyu soy sauceNote
See recipe for details on ingredients and how to prepare.
- 2 tbsp sugar
- 200 ml nabetsuyu soy sauce
- 200 g chicken thighs
- 1 block grilled tofu (300 g)
- 1 bag shirataki (200 g)
- 100 g wakegi Welsh onionNote
You can substitute with Japanese green onion or Japanese leek.
Cut the chicken thighs in half along their length, and cut into sogi-giri slices 6-7 mm thick. Cut the grilled tofu in half into two even layers, and cut each layer into 6 equal pieces. Cut the shirataki into easy-to-eat pieces, then boil for 1-2 min and strain. Cut the wakegi Welsh onion into pieces 3-4 cm long.
In a pot, combine the ingredients for [A] and bring to a simmer over medium heat.
When it comes to a simmer, add the sliced chicken, spread out flat. Add the grilled tofu and shirataki. When the chicken has cooked through, add the wakegi Welsh onion and briefly simmer.
Nabetsuyu Soy Sauce:
* Ingredients (approx. 500 ml)
500 ml water and 1 piece of konbu kelp (8 cmx8 cm)
50 ml mirin, 100 ml soy sauce, 1/2 tsp salt
20 g bonito flakes
Place the konbu kelp and water in a pot and let soak for 10 min, then add the ingredients for [A] and place over low heat. When it comes to a boil, remove the konbu kelp and add the bonito flakes, and let simmer for 1-2 min. Strain through a strainer lined with a paper towel, and let cool.
* To store: Transfer to a storage container. Will keep in the refrigerator for up to 2 weeks.