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Tori no Hikizuri japanese recipe

Tori no Hikizuri: A Chicken-based Precursor of Sukiyaki

Course Main Course
Cuisine Japanese
Keyword chicken
Servings 4
Author Lucy Seligman


  • 600 grams (21 ozs) free-range boned chicken, (use breast and or thigh), cut into medium-sized chunks or thick slices
  • 200 grams (7 ozs) chicken liver and gizzards, cut into pieces
  • 1-1/2 blocks yakidofu (grilled tofu), drained and cut into 1-inch slices
  • 200 grams (7 ozs) negi, (Japanese leeks), cut diagonally on the bias into thin slices
  • 225 grams (8 ozs) shirataki (devil's tongue noodles), parboiled for 2 to 3 minutes, drained and cut in half

Broth (Warishita)

  • 2/3 cup 100 % pure mirin (sweet rice wine), or as needed
  • 1/3 cup tamari soy sauce, or as needed
  • 1 cup water, or as needed

Dipping Sauce

  • 4 fresh eggs, optional


  • Pour the mirin into a sukiyaki pan, cast–iron pan, or pot, but do not oil it first as you would for sukiyaki. Bring to a rolling boil for a few minutes to burn off the alcohol. Add the tamari and the chicken, vegetables, and other prepared ingredients a little at a time, and cook until done. Thin out the sauce with water as needed.
  • To serve, use a beaten egg as your dipping sauce if you want.


Optional ingredients to add if you want:
1. Shiitake mushrooms, stemmed and cut in half
2. One or two bunches of mitsuba (trefoil), cut off ends, and cut into 2-inch pieces