This traditional dish from Japan, sukiyaki, is a treat especially for autumn and winter. Served hot straight from the pot.
- chicken thigh 400 g
- Chinese cabbage 200 g
- carrot 1
- leek 2
- mushroom 2
- brussel sprout 4
- apple 100 g
- brown sugar 80 g
- soy sauce 100 g
- water 100 g
- Cut chicken to thin slices.
- Cut cabbage to 1cm stripes, carrot to 3mm thick slices, mushroom to four pieces, brussel sprouts to halfs and leek to long pieces.
- Grind apple and put it in the pot with water, brown sugar and soy sauce. Cook with strong middle heat.
- When it starts to boil first add chicken and let it boil just a little.
- Then vegetables. If you decide to use shirataki and/or tofu, put in as well.
- When chicken is fully cooked, food is ready to be served.
It's not easy to find good sake or mirin in Finland. There some products available but the quality doesn't match with the price. I'm looking for replacements to use instead of sake and mirin, but it's difficult to find those, because the reason why sake and mirin are used is different for each recipe. They have a different purpose in different foods. For sukiyaki, I strongly recommend using grinded apples to replace sake. It has a soft sweetness and slight sourness. It's perfect for chicken sukiyaki. It's honestly impossible to buy the type of thin sliced beef used in sukiyaki from markets. It’s just not there. Some of my friends have an electric meat slicer at home, but I don't. I slice with a knife, and the minimum thickness I’ve managed to cut is about 3mm. Still too thick for sukiyaki. So, I use chicken. This sukiyaki recipe is a little modified version of traditional sukiyaki. Shitake is replaced with champignon. I love shungiku, which is a bitter edible leaf for cooking. Instead of that, I use brussel sprouts to get some bitterness in the pot. I was surprised how well it works in sukiyaki. Try it out!
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