Torisuki Chicken Sukiyaki Recipes

TORISUKI (CHICKEN SUKIYAKI)

Steps:

• Let's parboil the chicken. Slice the chicken thighs into bite-size pieces cutting at an angle. Make sure that each piece has about the same thickness. Place the chicken into a pot of boiling water.
• Lightly cook the chicken until the surface turns white. Remove and place it onto a tray. This will help to remove any unwanted taste and smell, making the chicken more delicious.
• Let's make the sukiyaki sauce also known as warishita. In a pot, combine the soy sauce, sugar, sake and water. Add the dashi kombu seaweed. If the kombu is not available, simply leave it out. Turn on the burner. Stir to mix. When the sugar dissolves, remove the pot. Let it sit to cool and then remove the kombu seaweed.
• Let's prepare the ingredients. Slice the long green onion using diagonal cuts. As for the shungiku, use the soft upper half of the stalk and the bottom part of the leaves.
• Here are the rest of the ingredients, enoki and shimeji mushrooms, grilled firm tofu and lightly parboiled shirataki noodles cut into shorter lengths.
• Let's make the Torisuki. Pour the sukiyaki sauce into a shallow pot. Turn on the burner and bring it to a boil.
• Add the shirataki noodles, grilled firm tofu cut into 1.5cm (0.6") slices and long green onion. Add the enoki mushrooms and shimeji mushrooms. Place the chicken into the pot.
• Flip the ingredients over and allow them to absorb the broth. The chicken easily becomes tough so avoid overcooking it.
• When the chicken is cooked, add the shungiku leaves. Lightly cook the shungiku in the broth and now the Torisuki is ready.
• Dip the ingredients into the egg and enjoy the delectable Torisuki.

ISLAND STYLE SUKIYAKI

Steps:

• 1. Soak noodles in a large bowl of water to softened. (About 20 minutes)
• 2. Using small sauce pan, turn heat to med-low heat for a few minutes. Add soy sauce and bring to boiling (bubbly). Slowly, add sugar a little at a time as you stir with whisk. Still boiling on medium to low heat,Add black pepper, **continue whisking** at all times as it boils. You will see the sauce begins to thicken. Remove from heat and set aside.
• 3. Using a large Wok, on medium heat, add canola oil to saute onions and garlic. Let cook until the onions turn translucent and garlic lightly brown in color.
• 4. Add chicken and let cook for a couple minutes, then stir with a large spoon. Let cook for 5 to 10 minutes or until chicken is cooked.
• 5. Add Sukiyaki sauce with the chicken and stir to blend together.
• 6. Add carrots, celery, spinach, cabbage, and mushroom. Stir to incorporate the chicken and vegetables. Cover Wok and let cook for about 5 minutes.
• 7. Add noodles and mix again to blend with all the ingredients. Let cook for 5 more minutes to cook the noodles.
• 8. Turn off heat. Sprinkle the green onions on top. Cover then stir to mix together. Serve over white rice.