A healthy chicken and tofu dish finished with perilla, featuring crispy pan-fried chicken thighs and firm tofu. The exquisite broth, infused with the umami of kombu dashi and chicken, is truly special. It's so refreshing and light, you'll want to eat it endlessly – Ryuji Mama's masterpiece recipe.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 350g
- Scallion 1 (120g)
- Firm tofu 350g
- Perilla leaves 10
Seasonings
- Oil 1 tsp
- Water 200cc
- Sake 3 tbsp
- Kombu dashi 1 1/2 tsp
- Salt 1/2 tsp
- Shichimi pepper to taste
Steps
- Coarsely chop 1 scallion (120g).
- Roll up 10 perilla leaves and finely chop them.
- Thinly slice 350g chicken thigh diagonally and cut into bite-sized pieces. 【Tip!】 Slicing it finely diagonally makes it easier to pick up with tofu and easier to eat.
- Heat 1 tsp oil in a frying pan over medium heat and cook 350g chicken thigh, skin-side down, until browned. 【Tip!】 Thoroughly searing the skin side enhances the aroma and prevents a rubbery texture.
- While the chicken is cooking, pan-fry the coarsely chopped scallion next to it until fragrant and browned on both sides.
- Move the browned scallion to the side of the frying pan, cut 350g firm tofu into about 16 pieces, and add to the pan.
- Turn off the heat once, add 200cc water, 3 tbsp sake, 1 1/2 tsp kombu dashi, and 1/2 tsp salt, then return to medium heat.
- Once the broth boils, cover with a lid and simmer over low-medium heat for 15 minutes.
- Turn off the heat and scatter the chopped perilla leaves over the cooked chicken.
- Finally, sprinkle with shichimi pepper to taste.
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