Sukiyaki (すき焼き)
Japan
Traditional Japanese sukiyaki dish made with chicken thighs, vegetables, and tofu, served in a fragrant warishita sauce. Pieces of meat and vegetables are dipped in raw egg before eating, giving the dish a delicate flavor.
Ingredients
- 300 g chicken thigh
- 2 pcs leek
- 4 pcs shiitake mushrooms
- 300 g tofu
- 200 g shirataki noodles
- 4 pcs egg
- 4 tbsp soy sauce
- 30 g sugar
- 200 ml water
- to taste vegetable oil
Steps
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Prepare the warishita sauce: pour soy sauce into a pot, add sugar and water, heat while stirring until the sugar fully dissolves. Remove from heat.
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Prepare the chicken: trim the fat, flatten the meat, cut it in half at the thinner part, then unfold and slice into planks about 5 mm thick.
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Slice the leek into pieces about 3 cm long, halve the shiitake mushrooms with a diagonal cut, and cut tofu into cubes approximately 3 cm × 2 cm.
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Place the shirataki in a colander, remove excess moisture, cut into lengths about 10 cm, boil in water for 2 minutes, then drain.
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Heat a wide pot on a gas stove, add vegetable oil (or a little chicken fat) and spread it over the bottom.
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Add half of the leek and sauté until golden‑brown, then discard the fat and turn off the heat.
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Push the leek to the side and add the shiitake mushrooms, tofu and shirataki in groups.
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Pour the warishita sauce so that it covers the ingredients about halfway, bring to a boil over medium heat.
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As the sauce boils, add chicken pieces one by one, ensuring the temperature does not drop. After adding half of the meat, cook for 4‑5 minutes, then add the remaining meat and cook until fully done.
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For each guest, prepare a small bowl and crack a raw egg into it. Take cooked chicken and vegetable pieces with chopsticks, dip them into the raw egg and eat.