| Prep: 30 mins | Cook: 20 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 405 | 14g | 3.5g | 28g |
| sugars | fibre | protein | salt |
| 9g | 5g | 35g | 2.7g |
Why I Love Japanese Chicken Sukiyaki
When it comes to an immersive culinary journey, my excitement bubbles over for dishes that tell a rich story. Take, for instance, the Chicken Sukiyaki, a Japanese heartwarming masterpiece. Its splendid mix of colors and flavors invites you to partake in an adventure that is as lively as Miami’s vibrant rhythms, where I draw inspiration for my dishes.
Exploring New Culinary Horizons
Every dance move I teach has an essential backstory, a cultural tale spun into every twirl, and so does every dish I prepare. As I have discovered in my kitchen, my Cuban-Spanish roots infuse my creations with a unique twist, allowing for novel interpretations regardless of the dish’s origin. Like when I first encountered the Chicken Sukiyaki. Not only did I appreciate its flavor, but I was also intrigued by the history it carries. Whether served in a stately traditional Japanese home or a bustling David Chang’s restaurant, each ingredient adds a chapter to the unfolding narrative of this comforting dish.
A Dish that Invites Experimentation
What I love about Chicken Sukiyaki, beyond its ability to comfort and nourish, is its invitation for a culinary freestyle. The framework of the recipe is there – succulent chicken, delightfully chewy noodles, and array of vibrant vegetables, all bathed in a rich, sweet and savory Sukiyaki sauce. And yet, beneath these structural guidelines, there’s room for dance, for improvisation, for something new. It reminds me of Spain’s beloved Paella, a dish that equally allows the chef’s personality to shine through. As an instructor, I always encourage my students’ originality on the dance floor, and as a cook, I bring the same spirit of creativity to the kitchen.
If I may suggest, try pairing Chicken Sukiyaki with a refreshing, bright cocktail. Something tropical perhaps, like a Mojito. It’s a beautiful pairing, the citrus and rum dancing perfectly with the dish’s deep, umami notes.
In a world where recipes can be as regimented as dance routines, I find joy in creating meals like Chicken Sukiyaki that allow me to break out in a culinary cha-cha, adding my own flavors and techniques to a time-honored tradition. Indeed, this love for cultural, flavorful dances in the kitchen keeps me coming back for another serving, anticipating the story that each bite will tell next.
What You’ll Need
- 1.5 lb thinly sliced chicken breast
- 1 cup of sukiyaki sauce
- 1 large onion, thinly sliced
- 6 shiitake mushrooms, stems removed
- 1 bunch of green onions, cut into 2-inch long pieces
- 1 block of firm tofu, cut into rectangular slices
- 1 package of shirataki noodles, rinsed and drained
- 2 carrots, thinly sliced
- 1 napa cabbage, cut into 2-inch wedges
- 1 bunch of spinach, washed thoroughly
- 12 oz enoki mushrooms, roots trimmed and separated
- 6 eggs, beaten (optional)
- 3 tablespoons of vegetable oil
Method
Step One
Start by heating the vegetable oil in a large skillet over medium heat. Once the oil is hot, add thinly sliced chicken breast into the skillet and cook until it turns golden brown. Remove the chicken from the skillet and set it aside.
Step Two
Next, in the same skillet, add the sliced onions and sauté until they become translucent. Following the onions, add the shiitake mushrooms and cook for a few more minutes until the mushrooms soften.
Step Three
Add the block of tofu to the skillet, the carrots, sukiyaki sauce, and then cover. Allow these ingredients to simmer for about 10 minutes until the carrots begin to soften.
Step Four
After the carrots have softened, add the shirataki noodles, napa cabbage wedges, spinach, enoki mushrooms, and the previously cooked chicken back into the skillet. Pour in additional sukiyaki sauce, if needed, to ensure all the ingredients are well-coated. Let everything cook for another 5 to 10 minutes.
Step Five
If you decided to include eggs, make small wells between the ingredients in the skillet and pour the beaten eggs into each well. Cover the skillet and let the eggs cook until they reach your preferred level of doneness.
Step Six
Just before serving, sprinkle the cut green onions over the top of the ingredients to garnish. Serve hot straight from the skillet, ensuring each portion includes a mix of the meat, tofu, vegetables, and a little bit of the egg.
Note
This recipe is traditionally eaten with rice or noodles. You can either add them directly into the skillet with the other ingredients or serve them on the side.
