F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Chicken Sukiyaki
© Bobbi Lin

Chicken Sukiyaki

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

Sukiyaki is sometimes prepared tableside in restaurants; chefs stir-fry strips of beef, then add tofu and vegetables. Instead of beef, Grace Parisi opts to cook chicken breast with light tofu, mushrooms and spinach in a minimal amount of canola oil, then serves the dish with a mild soy sauce broth and steamed rice.

Slideshow: Japanese Recipes

  1. 1/4 cup low-sodium soy sauce
  2. 1 teaspoon dashi powder (see Note)
  3. 2 teaspoons sugar
  4. 3 tablespoons canola oil
  5. 1 small onion, sliced lengthwise
  6. 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
  7. Salt
  8. 8 ounces light silken tofu, cut into 3/4-inch pieces
  9. 5 ounces baby spinach
  10. 1 pound skinless, boneless chicken breasts, thinly sliced
  11. Steamed sushi rice, for serving
  1. In a medium saucepan, combine the soy sauce with the dashi powder, sugar and 3 cups of water and bring to a simmer. Cover and keep warm off the heat.
  2. In a large nonstick skillet, heat 2 tablespoons of the oil. Add the onion and mushrooms, season with salt and cook over high heat until lightly browned, 5 to 6 minutes. Add the tofu and cook until lightly browned, about 1 minute. Add the spinach and cook just until wilted, about 30 seconds. Scrape the mixture onto a plate.
  3. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken, season with salt and cook over high heat, stirring twice, until just white throughout, about 3 minutes. Return the vegetables and tofu to the skillet and cook, stirring, just until combined. Spoon the mixture into shallow bowls and add sushi rice. Ladle the broth on top and serve.
Notes Dashi is a clear Japanese stock that's often made with dried bonito (tuna) flakes and water. It is available in powdered form at Asian markets. In place of the dashi and water called for here, you can use 1 1/2 cups of low-sodium chicken broth mixed with 1 1/2 cups of water.

Suggested Pairing

Sake: Soft, creamy Hoyo Genji Shining Prince Junmai. Pairing by Rick Smith and Hiroko Furukawa of New York City's East Village sake shop Sakaya (sakayanyc.com).

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.