Chicken Sukiyaki Recipe

Name: Chicken Sukiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup low-sodium soy sauce; 1 teaspoon dashi powder (see Note); 2 teaspoons sugar; 3 tablespoons canola oil; 1 small onion, sliced lengthwise; 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced; Salt; 8 ounces light silken tofu, cut into 3/4-inch pieces; 5 ounces baby spinach; 1 pound skinless, boneless chicken breasts, thinly sliced; Steamed sushi rice, for serving

Servings: persons

1/4 cup low-sodium soy sauce
1 teaspoon dashi powder (see Note)
2 teaspoons sugar
3 tablespoons canola oil
1 small onion, sliced lengthwise
4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
Salt
8 ounces light silken tofu, cut into 3/4-inch pieces
5 ounces baby spinach
1 pound skinless, boneless chicken breasts, thinly sliced
Steamed sushi rice, for serving

1
In a medium saucepan, combine the soy sauce with the dashi powder, sugar and 3 cups of water and bring to a simmer.
2
Cover and keep warm off the heat.
3
In a large nonstick skillet, heat 2 tablespoons of the oil.
4
Add the onion and mushrooms, season with salt and cook over high heat until lightly browned, 5 to 6 minutes.
5
Add the tofu and cook until lightly browned, about 1 minute.
6
Add the spinach and cook just until wilted, about 30 seconds.
7
Scrape the mixture onto a plate.
8
Heat the remaining 1 tablespoon of oil in the skillet.
9
Add the chicken, season with salt and cook over high heat, stirring twice, until just white throughout, about 3 minutes.
10
Return the vegetables and tofu to the skillet and cook, stirring, just until combined.
11
Spoon the mixture into shallow bowls and add sushi rice.
12
Ladle the broth on top and serve.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup low-sodium soy sauce, 1 teaspoon dashi powder (see Note), 2 teaspoons sugar, 3 tablespoons canola oil, and more.

Yes, Chicken Sukiyaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Sukiyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions