Chicken Sukiyaki (Torisuki)
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!
Servings 8 servings
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.