If you’re looking for a cozy, hearty meal that’s packed with veggies and protein, my Chicken Sukiyaki is the perfect recipe! I crafted this easy-to-make dish as a one-pot wonder that’s full of flavor, with tender chicken thighs simmered in a delicious sukiyaki sauce. In just 15 minutes, you’ll have a warm, filling meal that’s perfect for any night of the week – trust me, you’ll want to make this now!
Why I Love This Recipe
I absolutely love this Chicken Sukiyaki because it’s a quick and easy way to enjoy a traditional Japanese dish at home without needing special equipment! Typically made in a nabe pot on the dinner table, this recipe brings all the sweet and savory flavors of sukiyaki right to your stovetop!
Just like my Pork Sukiyaki, Beef Sukiyaki, and Vegetable Sukiyaki, this dish is packed with tender vegetables, cubed chicken thighs, and a rich Sukiyaki Sauce, all simmered together to create a comforting and hearty meal. I crafted this recipe to be simple yet delicious, and it’s perfect for anyone who wants to enjoy an authentic sukiyaki experience without leaving home. I promise, once you try this, you’ll want to make it again and again!
Ingredients
Ingredients
- 1 lbs Chicken – Cut into bite size cube pieces. I recommend using boneless chicken thigh as it tends to be juicy and more tender than chicken breast, but you can use chicken breast if preferred.
- 1/2 Cup Carrots – peeled and sliced.
- 6-8 oz Konjac Noodles – also know as konnyaku in Japanese or yam noodles. Can also use shirataki noodles which are white in color rather the grey color konjac. Can be purchased at at Asian grocery stores.
- 1 Cup Napa Cabbage – also known as Chinese cabbage, chopped.
- 4 Whole Shittake Mushroom – fresh shiitake mushrooms de-stemed and sliced.
- 3 Stalks Green Onion – roots to be cut off and stalk is to be cut into thirds.
- 16 oz Tofu– I recommend using firm tofu for this recipe, but you can also opt for soft or extra firm tofu depending on your preferred texture. Drain and cut it into cubes.
- 2 Packs Udon Noodles – Japanese udon noodles found at Asian grocery stores., usually frozen in a pack of 5.
- 4 Whole Eggs – standard eggs, optional.
- 1 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Reserved to used to dilute the concentrated tare sauce as desired.
- 1 1/2 Cup Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps provide the base of the sauce and mellow out the flavors.
- 3/4 Cup Sweetener – use your preferred sweetener.
- 3/4 Cup Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1/2 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the flavor of the sukiyaki sauce.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
Since Mirin might not be readily available in all locations, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, ensuring you can savor this delicious dish regardless of your location.
Essential Kitchen Equipment
Directions
Step 1 Begin by chopping and slicing the carrots, napa cabbage, shiitake mushrooms, and tofu. Cut the green onion into thirds.
Step 2 Combine Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a pot and bring it to a soft boil.
Step 3 Next, add the carrots, napa cabbage, konnyaku noodles, shiitake mushrooms, green onions, tofu, and any optional udon. Cover the pot and let it simmer on low heat for 3-5 minutes until the vegetables are tender.
Step 4 Next, add the cubed chicken thigh to the pot and cook for 3-4 minutes, or until browned.
Step 5 Remove the pot from the heat and transfer the sukiyaki to individual serving bowls. If you like, add a raw egg, mix it into the sauce, and enjoy. If needed, adjust the flavor by adding the reserved 1 cup of dashi to the sauce.
🌶️ Garnishing Pro Tip
For an extra kick, you can add a sprinkle of Red Pepper Togarashi.
Recipe Variations
If you’re looking to mix things up, you can easily create different variations right at home. Try using sliced pork for my Pork Sukiyaki, or go with sliced beef for a more traditional Beef Sukiyaki. If you prefer a lighter option, simply swap in just vegetables for a flavorful Vegetable Sukiyaki. Each variation offers a unique twist on the classic dish while keeping the rich, sweet, and savory flavors of sukiyaki that everyone loves!
Pairing Recommendations
Sukiyaki is a stand-alone meal, but if you’d like to add some fillers, serve it with a bowl of rice to soak up the flavorful sauce, especially if you’re not adding the udon noodles!
Frequently Asked Questions
How do I adjust the flavor of the sukiyaki sauce?
To adjust the flavor, simply add more dashi for a lighter taste or a little more of the concentrated sauce for extra depth. You can also balance the sweetness by adding more sweetener if needed.
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast, but chicken thighs add more flavor and tenderness to the dish. If using chicken breast, be careful not to overcook it, as it can dry out.
Do I have to add the raw egg?
The raw egg is optional, but it helps balance out the sauce and gives the dish a smooth texture.
Can I substitute konnyaku noodles with something else?
If you can’t find konnyaku noodles, you can substitute them with the udon noodles.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate for 3-5 days.
Other Recipes You Might Like
Watch How To Make It
Chicken Sukiyaki
Ingredients
Sukiyaki
- 1 lbs Chicken Thigh cubed
- 1/2 Cup Carrots Sliced
- 6-8 oz Konnyaku Noodles 1 pack
- 1 Cup Napa Cabbage chopped
- 4 Shiitake Mushroom sliced
- 3 Stalks Green Onions cut in thirds
- 16 oz Tofu 1 pack
- 2 Pack Udon optional
- 4 Egg optional
- 1 Cup Dashi reserve to adjust flavor as desired
Tare
- 1 1/2 Cup Japanese Sake
- 3/4 Cup Sweetener your preferred sweetener
- 3/4 Cup Soy Sauce
- 1/2 Cup Dashi
Instructions
- Gather all the ingredients.
- Chop and slice the carrots, napa cabbage, shiitake mushrooms, and tofu. Cut the green onion into thirds.
- Combine Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a pot and bring to a soft boil.
- Next add the carrots, napa cabbage, konnyaku noodles, shiitake mushrooms, green onions, tofu, and any optional udon. Cover the pot and simmer on low heat for 3-5 minutes, or until the vegetables are tender.
- Add the cubed chicken thigh to the pot and cook for 3-4 minutes, or until browned.
- Remove the pot from the heat and transfer the sukiyaki to individual serving bowls. If you like, add a raw egg, mix it into the sauce, and enjoy. If needed, adjust the flavor by adding the reserved 1 cup of dashi to the sauce.
Nutrition
*Values Based Per Serving
