You probably associate the word "sukiyaki" with beef - that is after all a classic Japanese meat dish and one of the first dishes that popularised Japanese food. Beef is expensive in Japan, so a beef sukiyaki is considered an occasional luxuryrather than something to regularly serve on the kitchen table. Chicken is a cheaper option so in recent years, Japanese cooks have started serving chicken as a beef substitute for a sukiyaki dish - AKA Chicken Sukiyaki - you will probably know that the "Donburi" in the title means a dish served on a bowl of rice - so all-in-all this is a simple, nutricious one pot dish that's easy on the pocket and ready in 20 minutes - what more could you ask for?
If you would like to try this dish yourself, you can find the Youtube tutorial by clicking Chicken Sukiyaki Donburi or by scrolling to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
(makes 2 servings)
6 fresh or dried shiitake mushrooms (or large button mushrooms, if you prefer)
50g / 1.75 oz carrot
1 leek, rinsed
350g / 12.5 oz boneless chicken thigh
for the sukiyaki sauce:
1 tsp Japanese dashi stock granules
2 tbsp sugar
50ml / 1.75 fl oz water
2 tbsp Japanese cooking sake
2 tbsp mirin
3 tbsp soy sauce
450g / 15 oz cooked rice
clean and trim the shiitake mushrooms. slice the carrot finely. trim & slice the leek
cut the chicken thighs into bite sized pieces
put all the sauce ingredients into a frying pan and bring the boil
next, add the chicken and cook for 2 minutes. then, add the leek, carrot & shiitake mushrooms.simmer for 5-6 mins until the leek is cooked
put the rice into 2 servings bowls. arrange the chicken sukiyaki on the rice together with the leek, shiitake and carrot
drizzle over the sauce from the pan just before serving