Dec 20 2008
Chicken breast recipes: Japanese Sukiyaki Soup
Chicken Breast Recipes Series
As most of you would know by now, we are Japanese food junkies and The Food Critic especially LOVE the Japanese Sukiyaki soup SO we started cooking our own Sukiyaki soup using chicken breast meat at home instead of spending more $$ on Japanese restaurants.
It is pretty simple to make sukiyaki, actually so, here it is:
Japanese Sukiyaki Soup Recipe
Ingredients
2 large carrots, cut into chunks
3 medium sized tomatoes, quartered
300g chicken breast meat, sliced thinly (and about 1/4 of chicken carcass), all seasoned with salt
10 fresh shiitake mushrooms, sliced thinly
1 stalk of medium sized Chinese white cabbage
Half clove of garlic, peeled and crushed
2 Japanese tofu, sliced
An assortment of fish balls (the quantity depends on how much you want to eat)
8 tbsp sukiyaki sauce (you could always get the Kikkoman Sukiyaki Sauce or if you are in Penang, I’d recommend you go to this shop and they’d recommend you some really great sukiyaki sauce)
Instructions
1. Boil a big pot of water.
8. Let the soup come to a boil and taste to see if there’s enough flavour to it. If not, add more sauce.
The original recipe also calls for bamboo shoots but we don’t like bamboo shoots so we gave it a miss. Still the soup was out-of-this-world!
Keep a lookout for more chicken recipes and chicken breast recipes here.






















Courtesy of Jessie, The Hungry Mouse
Courtesy of April, The Hungry Engineer


