Chicken Sukiyaki

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For sukiyaki sauce
  • 2
    cups dashi stock (from dry dashi granules mixed with water is fine)
  • 12
  • 12
    cup mirin
  • 12
    cup sake
  • 2
    tablespoons sugar
  • For sukiyaki
  • 2
    tablespoons oil
  • 1
    burdock root (or parsnip) or 2 carrots (or parsnip)
  • 2 -3
    chicken legs, including thigh (boned and cut into bite size pieces)
  • 8
    shiitake mushrooms, stems removed and cut in half on angle
  • 1
    cake tofu, cut into 8 pieces (firm or regular)
  • 1
    cake Konnyaku, sliced very thinly
  • 4
    scallions, sliced on an angle into 2 inch pieces
  • 12
    napa cabbage, cut into bite size pieces
  • 2
    bunches mitsuba, cut into 2 inch pieces or 4 cups Baby Spinach
  • 2
    lb fresh-frozen ramen noodles (save soup packets for other use) or (8 ounce) packages ramen noodles, cooked (save soup packets for other use)
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DIRECTIONS

  • To make the sukiyaki sauce:
  • Combine all the ingredients in a saucepan and bring to a boil. Cook for about 1 minute and remove from heat and set aside.
  • To make sukiyaki:
  • Scrape the peel off burdock. Cut the burdock like you are sharpening the end of a pencil to produce thin shavings or use a peeler and shave into 2 inch pieces. Soak the shavings in a bowl of water with a bit of vinegar (about 1-2 tsp) to stop the discoloration. Set aside.
  • Heat a large frying pan with at least 2 1/2 inch sides or use donabe (Japanese clay pot already treated previously) and add 2 T oil.
  • Add the burdock and chicken in separate and neat bunches and brown for 2 minutes. Add the shiitake, tofu, and konnyaku and cook for 2 minutes more. Again, keep all separate without mixing them together.
  • Pour in the sukiyaki soup stock just enough to cover halfway up the ingredients and spoon the sauce over all ingredients. Do not overfill and cover.
  • As soon as the liquid boil, reduce the heat to medium and cook for about 4-5 minutes. Uncover and add scallions, napa cabbage, and mitsuba or baby spinach and cook for about 2 minutes. Add more sukiyaki sauce and spoon the sauce over each ingredients often. Do not mix ingredients together and serve.
  • After most of the ingredients are consumed, bring the sauce to boil again and add the ramen noodles. Heat the noodles and serve in individual bowls.
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