Chinese cabbage and chicken sukiyaki

 

[Ingredients (Serves 2)]

Chinese cabbage...1/8 head (300g)

Chicken thigh...1 piece (250g)

Shungiku...1/2 head (80g)

Broth

Dashi stock...1/2 cup

Soy sauce, mirin...2 tablespoons each

Powdered sansho pepper...to taste

[Preparation]

 1. Cut the Chinese cabbage and chicken into bite-sized pieces. Remove the leaves from the shungiku and cut the long ones in half. Thinly slice the stems diagonally.

2. Mix the ingredients for the broth in a frying pan, bring to a boil, and add the chicken. Once the color changes, turn the pan and add the Chinese cabbage and shungiku stems. Once the pan is boiling again, cover and simmer over low heat for about 10 minutes, turning the pan over once during the simmering process.

3. Remove the lid, add the shungiku leaves, reduce the heat to medium, and simmer briefly until the shungiku is soft. Transfer to a serving dish and sprinkle with powdered sansho pepper.