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Chicken Sukiyaki

Chicken Sukiyaki

Explore the delightful world of Japanese hot pots with this chicken sukiyaki recipe inspired by Kozue restaurant in Tokyo. Learn how to prepare the delicious hot pot broth and all the ingredients needed for a light and elegant dining experience. Discover the beauty of donabe and the social tradition of enjoying hot pot meals year-round.

With the publication of Tadashi Ono's and my cookbook, Japanese Hot Pots, coming up on September 22nd (soon!), I've naturally been thinking a lot about these irresistable one pot meals. While fall and winter are typically prime hot pot season, some of them are perfect for year-round dining, like the fantastic dish pictured above. This chicken sukiyaki recipe was inspired by the one served at Kozue restaurant in the Park Hyatt in Tokyo, where I spent time training this past spring. Chef Ooe of Kozue is a huge fan of hot pots -- and has some of the most beautiful donabe I've ever seen. His chicken sukiyaki is a light, elegant, and social dish that's extremely popular at his restaurant. Here's my version, which is a snap to prepare, perfect for a summer eve, and pairs beautifully with a crisp, frosty beer:

Japanese Hot Pot for Two

For the Warishita (Hot Pot Broth):

  • 1 cup dashi
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1 tablespoon sugar (preferably unbleached cane sugar)

Other Ingredients:

  • 1/2 burdock root
  • 1 tablespoon vegetable oil
  • 1 chicken leg and thigh, boned and cut
  • 4 shiitake mushrooms, stems removed, cut on an angle
  • 1/2 cake firm tofu, cut into 4 pieces
  • 1/2 cake konnyaku, sliced thin
  • 1 Japanese negi or two large scallions, sliced on an angle into 2-inch pieces
  • 1 bunch mitsuba, cut into 2-inch pieces, including stems
  • 1 package fresh-frozen, uncooked ramen noodles


  1. Prepare the Warishita: Combine the dashi, soy sauce, mirin, sake, and sugar in a saucepan. Bring to a boil over medium heat, cook for 1 minute, then remove from heat. Adjust seasoning if necessary.

  2. Preheat the Donabe: Fill with water and heat to preheat if using a donabe (skip if using enameled cast iron pot).

  3. Prepare the Burdock: Scrape with the back of a knife, then cut into thin shavings (sasagaki style). Soak in water to prevent discoloration.

  4. Cook Ingredients: Once the donabe is hot, empty the water and heat with oil. Add burdock and chicken, brown for 2 minutes. Add shiitake, tofu, and konnyaku; cook for 2 more minutes. Pour in the warishita without overfilling, then cover.

  5. Simmer the Hot Pot: Once boiling, reduce heat and cook for 5 minutes or until chicken is cooked. Add negi, cook for 1 minute, then add mitsuba for 1 more minute. Serve in the donabe at the table.

  6. Prepare the Shime: Return any leftovers to the stove, add leftover warishita and boil. Add ramen noodles and cook until ready. Serve this final dish in individual bowls.

This Japanese Hot Pot is perfect for a cozy meal for two, complete with a delightful ramen noodle finish.