Let’s prepare the chicken thigh. Lightly rinse the chicken and thoroughly remove the water before cooking. Trim off the excess fat. Sprinkle the salt on both sides and rub it into the skin. Sprinkle the pepper on both sides. Then, lightly pat the seasonings.
Place the chicken into a heavy pot. Place the green part of the long green onion and ginger root slices onto it. Add the sake and the water. Heat the pot on medium heat. Cover but leave the lid slightly off so that you can see inside.
When it begins to boil, cover completely. Reduce the heat to low and cook for about 15 minutes. Then, turn off the burner and let the chicken sit in the broth for 5 to 10 minutes.
Now, the chicken is ready. Remove the long green onion and ginger root slices.
Place the chicken into a bowl and float it in a bowl of ice water to cool. Pour the remaining broth over the chicken. Avoid overcooling otherwise the fat in the broth will begin to coagulate.
Let’s make the sauce. Combine the white sesame paste and sugar, and mix it thoroughly. Add the vinegar and mix again.
Add the soy sauce and combine the mixture thoroughly. Then, add the hot chili oil, chopped white part of the long green onion and ginger root. Finally, add the sesame oil and lightly stir the sauce.
Let’s prepare the vegetables. Cut the tomato in half and remove the stem end. Slice it into 5mm (0.2") slices.
Remove the firm skins of the cucumber in a striped pattern. Cut the cucumber into 4 equal pieces. Then, slice the pieces into thin strips.
Remove the chicken from the bowl. Peel the skin and cut it into strips.
Tear the chicken into small pieces.
Arrange the tomato slices around the edge of a plate. Cover the center with the cucumber. Add the skin of the chicken.
Arrange the shredded chicken onto it. Finally, pour a generous amount of the sesame sauce over it.
Make sure to cool the chicken in the broth. This will keep the meat from drying out, making it moist and juicy.
Tearing the chicken makes uneven cuts, allowing the meat to hold more sauce.
The chicken broth is an excellent dashi stock so we recommend making your favorite soup with it.
Let’s make the broth. Combine the soy sauce, mirin, dashi stock and sugar. Stir to mix and dissolve the sugar.
Add the chicken pieces to the broth. The relatively thin slices of meat will cook easily and absorb the seasoning well.
Lightly beat the eggs. Avoid overmixing to create a soft and silky texture.
Separate every two layers of the onion. Then, cut them into 1cm slices. You can also use the white part of a long green onion instead.
Add the onion to the chicken. Heat the pan on medium heat. And cover with a lid.
When the meat begins to turn white, flip it over. If you want to give the dish a lighter flavor, use chicken breast or tenderloin instead of the thigh.
When the chicken is almost cooked, add the mitsuba parsley. Then, distribute the beaten egg. By the way, a special pan called oyako nabe is often used to make oyakodon but you can substitute a small pan.
Cover again. Cook the egg at least halfway through and then adjust the consistency to your taste. If you’re unsure about the quality of your eggs, please find pasteurized eggs or cook the egg completely.
Place the ingredients onto a bowl of hot steamed rice. Make a shallow hole in the center. And place the fresh egg yolk into it.
We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth.
You can also top with sansho pepper or shredded nori seaweed to taste.
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.
Using a raw egg is an essential part of enjoying sukiyaki here in Japan. When you are not sure if your raw eggs can be eaten raw, consider using pasteurized eggs.
You may also add udon noodles to the remaining broth and enjoy the last drop of delicious sauce.