Chicken Breast and Tofu Simmer

Name: Chicken Breast and Tofu Simmer
Yield: 3 servings
Cuisine: American
Ingredients: 1 Chicken breast; 1 block Tofu (firm or silken); 1 ○Sake, soy sauce (for marinating the chicken); 1 ○Katakuriko slurry (for coating the chicken); 2 tbsp each ★ Sake, mirin, water; 1/2 to 1 tablespoon ★ Chinese soup stock; 1 tbsp Sesame oil (for finishing)

cookpad.japan @cookpad_jp

My husband has had to work overtime often, and he gets home after midnight. So I always have tofu on hand, which is easy on the stomach. I combined it with high protein and light chicken breast to make a comforting, warming dish.

Don't overcook the chicken when panfrying, since it will be brought to a boil after adding the sauce.
If you want a lot of sauce, increase the water and add more katakuriko slurry to thicken.
You could also use chicken tenders.
You could also use atsuage thick deep fried tofu.
Try adding shimeji or other mushrooms.
I used Chinese soup stock made by Ajinomoto. Recipe by moj

cookpad.japan @cookpad_jp

Saved

Ingredients

3 servings

1Chicken breast
1 blockTofu (firm or silken)
1○Sake, soy sauce (for marinating the chicken)
1○Katakuriko slurry (for coating the chicken)
2 tbspeach ★ Sake, mirin, water
1/2to 1 tablespoon ★ Chinese soup stock
1 tbspSesame oil (for finishing)

Saved

Steps

1

Slice the chicken diagonally into bite sized pieces (about the size of chicken nuggets). Marinate in a mixture of sake and soy sauce (3:1 ratio).
2

Coat the chicken with katakuriko. Add a generous amount of oil in a frying pan, and brown the chicken on both sides. Add the cubed tofu.
3

Add the combined ★ ingredients and bring to a boil. Drizzle sesame oil to finish.