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Course : Entree
Special : Lactose-Free
Type of Prep : Simmer
Cuisine : Asian, Japanese
Occasion : Christmas, Fall, Family Dinner, Party, Spring, Winter
 
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Chicken Sukiyaki Recipe - Japanese Recipe

From Setsuko Yoshizuka,
Your Guide to Japanese Food.
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INGREDIENTS:

  • 1 pound chicken breast
  • A handful of shirataki noodles (made from yam cakes) or cellophane noodles
  • 7-8 shiitake mushroom
  • 1 block enoki mushrooms
  • 1 medium size leek
  • 1 Chinese cabbage
  • 1 block of yaki-dofu (grilled tofu)
  • For sukiyaki sauce: (** You can also buy sukiyaki sauce in a bottle)
  • 3 tbsps (and more) soy sauce
  • 3 tbsps (and more) sake (Japanese rice wine)
  • 3 tbsps (and more) sugar
  • 1 cup or more soup stock/hotwater
  • For dipping: 4 eggs

PREPARATION:

Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and soup stock to make sukiyaki sauce. Set a hot plate or gas grill at the table. ** After this point, everything is done at the table as you eat. Heat a little oil in a shallow skillet (can be a fry pan or a hot plate) at the table. Fry chicken stripps, then add sukiyaki sauce. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce.

*Makes 4 servings

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