- Grace Parisi’s streamlined sukiyaki trades the usual beef for thinly sliced chicken breast, pairing it with tofu, shiitake mushrooms, and spinach and serving with a simple soy-dashi broth and steamed rice.
- The easy, flavorful broth is made by simmering low-sodium soy sauce, dashi powder, sugar, and water together — then kept warm to ladle over the meat and veggies.
- The dish is assembled by browning onion, mushrooms, tofu, and spinach in one batch, cooking the chicken separately, then combining everything at the end.
Sukiyaki is sometimes prepared tableside in restaurants; chefs stir-fry strips of beef, then add tofu and vegetables. Instead of beef, Grace Parisi opts to cook chicken breast plus firm tofu, mushrooms, and spinach in a minimal amount of canola oil, then serves the dish with a mild soy sauce broth and steamed rice.
What is dashi powder?
Dashi is a clear, umami-rich Japanese stock that’s typically made with dried bonito (tuna) flakes, kombu (kelp), and water. It’s available in powdered form at Asian markets and online. In place of the dashi and water called for here, you can use 1 1/2 cups of low-sodium chicken broth mixed with 1 1/2 cups of water if you prefer.
Should I press the tofu before cooking?
Depending on the type and how it’s being used, tofu doesn’t always need to be pressed. This recipe calls for lightly frying firm tofu, and though it’s not absolutely necessary, we do recommend pressing it first if time allows. Doing so removes excess water, which helps the tofu brown while allowing it to better absorb flavor.
Notes from the Food & Wine Test Kitchen
- Sukiyaki cooks quickly, so be sure to have all the ingredients prepped and ready before you begin.
- Choose a large, shallow nonstick pan or cast-iron skillet to ensure even heat and sufficient space for proper cooking.
- Taste and adjust the broth before serving, adding more soy sauce, sugar, or water as needed.
Suggested pairing
Sake: Soft, creamy Hoyo Genji Shining Prince Junmai. Pairing by Rick Smith and Hiroko Furukawa of New York City’s East Village sake shop Sakaya (sakayanyc.com).
