Chicken and shrimp with tofu, mushrooms and soy sauce
4 servings
60 minutes
This recipe is a true embodiment of Japanese gastronomic philosophy, harmoniously blending a variety of flavors and textures. Tender chicken fillet combined with delicate shrimp is complemented by silky tofu and aromatic shiitake mushrooms. All ingredients are infused with rich dashi broth, soft notes of sake, soy sauce, and the sweetness of mirin, creating an umami-rich dish. This dish is an ideal option for a cozy dinner that evokes the atmosphere of a traditional Japanese restaurant. Ramen noodles add heartiness while fresh vegetables and herbs provide crunch and lightness. Such a combination makes this recipe not only delicious but also balanced, healthy, and visually appealing. Enjoy the tender and layered flavor that reveals the beauty of Japanese cuisine.
1
In a wok, pour in dashi, sake, soy sauce, and add salt and mirin. Bring to a boil and add diced chicken, cover with a lid, and reduce the heat. Simmer for 3 minutes until the chicken is cooked.
- Dashi stock: 600 ml
- Sake: 2 tablespoons
- Light soy sauce: 1 tablespoon
- Salt: pinch
- Mirin: 2 teaspoons
- Boneless chicken legs (thigh fillet): 225 g
2
Add the remaining ingredients, except for the shrimp, and cook for another 2-3 minutes. Remove from heat, add the shrimp, and let sit for 2 minutes. Divide into 2 bowls.
- Shiitake mushrooms: 4 pieces
- Spring onion: 4 stems
- Napa cabbage: 2 pieces
- Tofu: 1 piece
- Ramen noodles: 250 g
- Chives: 1 bunch
- Peeled king prawns: 4 pieces
