Steps

1. Slice 1 leek diagonally.
   🕒 01:13
2. Trim the base of 1 small pack of shimeji mushrooms and separate them into small clusters.
   🕒 01:24
3. Cut 1 block (350g) of firm tofu into large pieces, about 8 portions. This size will result in a surprisingly melt-in-your-mouth texture.
   🕒 01:44
4. Make a cut into the thicker parts of 250g chicken thigh (Karaage cut). This will help it cook faster, absorb flavors better, and enhance its savory taste.
   🕒 02:01
5. Marinate the cut chicken with 1 tsp soy sauce. This will eliminate any gamey smell, perfect the flavor, and give it a fragrant aroma and beautiful browning.
   🕒 02:35
6. Heat 1 tbsp vegetable oil in a frying pan and place the chicken pieces skin-side down. Searing the skin until golden brown will increase its fragrance and make the meat tender.
   🕒 03:12
7. Arrange the tofu around the chicken. Enclose the chicken with tofu to allow it to soak up the delicious juices released from the chicken. Browning the tofu on the outer edges of the pan where the heat is stronger will make it tastier.
   🕒 03:56
8. Flip the chicken pieces.
   🕒 05:04
9. Add 1/4 cup cooking sake (rice wine), 1/2 cup water, 4 tsp sugar, and 2 tbsp soy sauce, then simmer. No dashi stock is needed; the delicious broth will come from the chicken and tofu.
   🕒 05:07
10. Add the leeks and shimeji mushrooms, cover, and simmer on low heat.
    🕒 06:03
11. Remove the lid and check if the flavors have evenly penetrated the ingredients.
    🕒 06:33
12. Plate the dish and sprinkle with shichimi togarashi (to taste) if desired.
    🕒 06:44