Itadakimasu - 2012/04/09 - Chicken Sukiyaki

Apr. 9, Mon.
Chicken Sukiyaki
Chef Rika Yukimasa visits a sukiyaki beef hot-pot restaurant that's popular with foreign tourists and builds on this traditional cuisine to devise a Chicken Sukiyaki from poultry, leeks and other ingredients that are easy to find abroad.
Chicken Sukiyaki

[Ingredients] *Serves 2

1 chicken thigh
1 tsp salt
Chicken meatballs (called tsukune)
200g ground chicken
1/2 cup chopped leek
1 egg yolk
1/4 tsp. salt
2 tbsp. sake (or white wine)
1 tbsp. grated ginger
1/2 tsp. olive oil
1 tbsp. cornstarch
1/2 block firm tofu, about 150 g
80 g dried mung bean noodles
1 leek (or 1 onion), cut diagonally into about 5-cm pieces
2 bunches watercress, cut into half
2 cups of mixed mushrooms (such as shiitake, button, enoki, eringi), torn
Sukiyaki sauce (called warishita)
1/2 cup soy sauce
1/2 cup sugar
1/2 cup sake(or white wine such as Riesling)
1 cup water
One 10cm piece dried kombu (optional)

[Method]

1. Put the chicken thigh in a bowl and rub with salt for 10 seconds. Pour hot boiling water over the chicken; when the surface turns to whitish, put under running cold water. Blot with paper towels, and cut into bite-sized pieces.
2. To make the chicken meatballs: Combine all ingredients and mix well by kneading by hand until the mixture becomes sticky.
3. Microwave the tofu for 2 minutes to drain. Cut into 6 pieces.
4. Reconstitute the mung bean noodles in hot water and drain.
5. To make the sukiyaki sauce: Combine all the ingredients in a saucepan and bring to a boil to evaporate the alcohol.
6. Use a large shallow pan. Place all the ingredients except the chicken meatball mixture and watercress into the pan. Cover the ingredients with a sukiyaki sauce by about 1 cm and bring to a boil.
7. While the ingredients are cooking, make chicken meatballs and add them to the sauce as they are made.
8. Add the water cress and cook until softened. Ladle into individual bowls to serve.

* Sukiyaki traditionally is prepared and eaten at the table on an electric or gas burner. The chicken, vegetables, mushrooms, tofu, and noodles are arranged on platters. The sauce is ready in a jug or teapot. The ingredients are eaten as they cook.

Further Info:

- Sukiyaki master's restaurant
Chin-ya

Opening Hours: Weekdays...12:00-15:30, 16:30-21:30
Saturday/Sunday/National Holiday...11:30-21:00
Closed: Tuesday/New Year's Day
(open on Tuesday if it falls on a national holiday, or on the previous day of a national holiday.)
Address:
1-3-4 Asakusa, Taito-ku, Tokyo 111-0032
Telephone: 81-3-3841-0010
http://www.chinya.co.jp/english/index.html

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