Chicken Breast and Tofu Simmer

Chicken Breast and Tofu Simmer

The chicken breast is coated with katakuriko potato starch flour and pan fried before simmering, so the finished dish has a creamy thick sauce! The tofu is light and the Chinese soup flavor is mellow and delicious. This dish really warms you up!

Ingredients: 3 servings

Chicken breast
1 (200 ~ 250 g)
Tofu (firm or silken)
1 block (400 g)
○Sake, soy sauce (for marinating the chicken)
as needed
○Katakuriko slurry (for coating the chicken)
as needed
★ Sake, mirin, water
2 tablespoons each
★ Chinese soup stock
1/2 to 1 tablespoon
Sesame oil (for finishing)
1 tablespoon


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.

Story Behind this Recipe

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.