Chicken Sukiyaki

It is common to use beef in sukiyaki, but chicken is recommended for cooking this recipe, which uses dashi as an accent in the soup.

Chicken Sukiyaki
Photographed by Takeshi Noguchi

Recipe by
Akiko Watanabe




Beans & Tofu



Calorie count is per serving

Ingredients (Serves 2-3)

  • [A]

    • 200 ml nabetsuyu soy sauce

      See recipe for details on ingredients and how to prepare.

    • 2 tbsp sugar
  • 200 g chicken thighs
  • 1 block grilled tofu (300 g)
  • 1 bag shirataki (200 g)
  • 100 g wakegi Welsh onion

    You can substitute with ao-negi green onion or naga-negi long onion.



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
* Directions
Place the konbu kelp and water in a pot and let soak for 10 min, then add the ingredients for [A] and heat 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. Can keep in the refrigerator for up to 2 weeks.