If you love cozy, comforting meals that come together easily, this chicken sukiyaki noodle bowl is the perfect dish to make at home. Traditional sukiyaki is often made with thinly sliced beef, but this version uses tender chicken thighs simmered in a sweet and savory sauce with napa cabbage, bok choy, shiitake mushrooms, and tofu. When sukiyaki is made with chicken, it is often referred to as torisuki!
Everything cooks together in one pot, creating a rich broth that soaks into the vegetables and protein. Served over noodles, this dish is warm, satisfying, and full of umami flavor. It feels like a comforting hot pot meal but is simple enough for a weeknight dinner.
For this version, I used vermicelli noodles for a light texture that absorbs the sukiyaki broth beautifully. You can also substitute udon noodles if you prefer a thicker, chewier noodle.
Why You’ll Love This Recipe
This chicken sukiyaki noodle bowl is perfect when you want something warm, flavorful, and nourishing.
• One pot meal with simple ingredients
• Cozy and comforting
• Packed with vegetables and protein
• Easy to customize with different noodles
• A lighter twist on traditional beef sukiyaki
The sweet, savory, and umami flavors of the sukiyaki sauce make this dish incredibly satisfying.
What Is Sukiyaki?
Sukiyaki is a traditional Japanese hot pot dish where thinly sliced meat is simmered in a sweet and savory broth made from soy sauce, mirin, sugar, and sake. Vegetables like napa cabbage, mushrooms, and tofu are commonly cooked alongside the meat.
While beef is the most traditional protein used, chicken versions are also popular and are often referred to as torisuki. This version keeps the classic flavors while using chicken thighs for a delicious and accessible variation.
What Noodles Work Best for Sukiyaki?
Vermicelli noodles create a lighter bowl and absorb the broth very well. They are a great option if you want a delicate noodle texture. Udon noodles are thicker and chewier, making the dish feel heartier and more traditional for hot pot style meals.Both options pair perfectly with the rich sukiyaki broth, so you can choose whichever you prefer.
Tips for the Best Sukiyaki Bowl
- Slice the chicken thinly – Thin slices cook quickly and absorb the sauce better.
- Cook noodles separately – This prevents them from soaking up too much broth while cooking.
- Add bok choy toward the end – Adding it later keeps it vibrant and slightly crisp.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave until warmed through.
Chicken Sukiyaki (Torisuki)
Ingredients
- 1 tablespoon avocado oil
- 1 pound chicken thighs thinly sliced
- 4 cups napa cabbage chopped
- 2 bundles bok choy separated
- 4 to 6 shiitake mushrooms sliced
- 6 to 8 ounces extra firm tofu cut into rectangles or cubes
- 8 ounces vermicelli noodles or udon noodles
Sukiyaki Sauce:
- 1/2 cup light soy sauce
- 1/2 cup mirin
- 1/4 cup cooking sake or chicken broth
- 2 tablespoons sugar
- 1/2 cup water
Instructions
Cook the Chicken
- Preheat a large pot over medium heat and add the oil. Add the sliced chicken thighs and cook just until lightly browned. Push the chicken to one side of the pot.
Add the Sukiyaki Sauce
- Pour the sukiyaki sauce into the pot and mix it with the chicken so it begins to simmer and develop flavor.
Add Vegetables and Tofu
- Arrange the napa cabbage, bok choy, shiitake mushrooms, and tofu around the pot. Cover with a lid and simmer for 12 to 15 minutes, or until the vegetables are tender and the chicken is fully cooked.
Cook the Noodles
- In a separate small pot, prepare the vermicelli noodles according to the package instructions. Cooking the noodles separately helps prevent them from becoming mushy. Udon noodles can also be used if you prefer a thicker noodle.
Assemble the Bowls
- Add a base of noodles to each bowl. Spoon the chicken sukiyaki mixture with the tofu and vegetables over the noodles.
- Serve warm and enjoy. This dish can also be served with a side of steamed rice if desired.
