Kashiwa no Sukiyaki ｜ Our Regional Cuisines

1. Bring the sake and mirin for the soup stock to a boil in a pot over high heat to cook off the alcohol.

2. Once it boils, reduce the heat to medium and add the brown sugar. When the brown sugar melts, add the soy sauce, bring to a boil, then take it off the heat.

3. Slice the chicken diagonally, roughly chop the napa cabbage and green onion, and cut the chrysanthemum in half, removing the roots. Remove the mushroom stems and separate the shimeji and enoki mushrooms into small bunches. Cut the shirataki noodles into 5 cm lengths and boil. Cut the grilled tofu into quarters.

4. Heat vegetable oil in a pan and grill the chicken from step 3 with the skin side down until slightly browned.

5. Put the vegetables and mushrooms from step 3 into the pan from step 4, then add the soup stock and simmer.

6. Once the ingredients are cooked through, it's ready to serve. Eat with eggs of your choice.