Japanese-Style Tomato Chicken Stew
The savoriness of tomatoes complements every flavor in this dish.
20min
185kcal
700mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Quarter the tomatoes, and slice the chicken diagonally against the grain. Chop the onion into 1 cm (0.4 in.) widths. Remove the hard bases from the shiitake mushrooms and divide into 2 to 4 pieces each.
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Place (A) and the onions (1) into a small pot and bring to a boil. Cook with the lid on for about 3 minutes.
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Add the chicken and shiitake mushrooms to the pot and cook for about 2 minutes with the lid on. Next add the tomatoes, bring to a quick simmer and then serve in bowls.
Cooking Basics
Chicken breast - slicing into thin diagonal cuts / sogi-giri
Lay the knife down almost flat to make thin slices. By doing so, larger slices will cook faster and flavors will be soaked up more easily.
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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