When a dish combines the warmth of home-cooked comfort with an adventurous dash of umami magic, I’m all in! Let me take you on a savory journey where tender chicken and luscious tomatoes blend with soy, mirin, and a hint of sake for a stew that will have you savoring every spoonful.
I enjoy making recipes that combine comfort and flavor, and my tomato and chicken stew in the Japanese style is an excellent case in point. I love it because it is so good and so easy to make.
You hardly need a knife: you just tear the chicken (or use any other protein), whatever cooking might require, and then it is off to simmer town. It has bright, vibrant flavors that make it sing with umami, and it is nourishing and satisfying in a way that doesn’t make you feel weighted down when you eat it.
Japanese Style Tomato And Chicken Stew Recipe Ingredients
- Chicken Thighs: Rich in protein, adds juiciness and flavor.
- Garlic: Boosts immune system, adds aromatic depth.
- Ginger: Anti-inflammatory properties, adds warmth.
- Soy Sauce: Provides umami, adds depth and richness.
- Tomatoes: High in vitamins, adds tangy sweetness.
- Mirin: Sweet rice wine, adds balanced sweetness.
- Green Onions: Adds fresh, mild onion flavor.
- Onion: Boosts flavor, contains antioxidants.
Japanese Style Tomato And Chicken Stew Recipe Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 cups chicken broth
- 4 medium tomatoes, chopped
- 1 tablespoon sugar
- 1 tablespoon sake (optional)
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- Steamed rice, for serving
How to Make this Japanese Style Tomato And Chicken Stew Recipe
1. In a big pot, warm the vegetable oil over medium heat. Stir in the sliced onion and sauté until it’s soft and translucent, around 4-5 minutes.
2. The chicken pieces are added to the pot and cooked until browned on all sides, which takes about 5-7 minutes.
3. Mix in the minced garlic and grated ginger, cooking until they are aromatic, for about 1 minute.
4. Add the soy sauce and mirin, stirring to coat the chicken and onions evenly.
5. Pour the chicken broth into the pot and heat it to a simmer.
6. Add the diced tomatoes and sugar, stirring well to mix.
1. Diced tomatoes
2. Sugar
3. Stir well
7. If one is using sake, it should be added to the pot and stirred in.
8. Taste the stew for salt and pepper and add more if needed. Then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. By then, the chicken should be cooked through, and the flavors should be nicely concentrated.
9. If necessary, taste and adjust the seasoning.
10. Serve the stew at a temperature appropriate for very hot food—no less than 140°F (60°C)—and finish with freshly sliced green onions. Then prepare your taste buds for the umami bomb that is this stew. I recommend eating it with some plain steamed rice; the rice acts as a flavor sponge for the broth.
Japanese Style Tomato And Chicken Stew Recipe Equipment Needed
1. Large pot
2. Cutting board
3. Chef’s knife
4. Vegetable peeler (for ginger, if needed)
5. Grater (for ginger)
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Ladle
10. Rice cooker or saucepan (for cooking rice)
FAQ
- What can I use instead of sake? – You can omit sake or substitute it with an equal amount of chicken broth or water for a similar effect.
- Can I use chicken breast instead of thighs? – Yes, chicken breast can be used, but be mindful not to overcook it, as it can dry out more easily than thighs.
- Is there a substitute for mirin in the recipe? – You can use a teaspoon of sugar mixed with a tablespoon of rice vinegar as a substitute for mirin.
- How do I thicken the stew if needed? – If you prefer a thicker consistency, simmer the stew uncovered a bit longer, or add a slurry of cornstarch and water.
- Can the stew be made in advance? – Yes, this stew can be made a day in advance and stored in the refrigerator. It often tastes better as flavors meld over time.
- How should leftovers be stored? – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Is there a vegetarian version of this stew? – You can replace chicken with firm tofu and use vegetable broth to make a vegetarian version of the stew.
Japanese Style Tomato And Chicken Stew Recipe Substitutions and Variations
Vegetable oil:
Olive oil or canola oil makes for a suitable substitute.
Chicken thighs:
Chicken breasts, boneless and skinless, or firm tofu for a vegetarian version.
Soy sauce:
Coconut aminos or tamari can be used as a substitute for soy sauce to make this a gluten-free dish.
Mirin:
Employ dry sherry or a blend of rice vinegar and sugar (2 teaspoons vinegar, 1 teaspoon sugar).
Sake:
In case of unavailability, you can substitute with dry white wine or just leave it out.
Pro Tips
1. Marinate the Chicken: Before cooking, marinate the chicken pieces in a little soy sauce, mirin, and ginger for 15-20 minutes. This will enhance the flavor of the chicken and make it more tender.
2. Caramelize the Onions: Take your time to caramelize the sliced onions thoroughly before adding the chicken. Cooking them slowly until they develop a deep golden-brown color will add a rich sweetness and depth of flavor to the stew.
3. Roast the Ginger and Garlic: Instead of just sautéing, gently browning the minced garlic and grated ginger before adding the liquid ingredients will bring out their robust flavors and give the dish a lovely aroma.
4. Use Fresh Tomatoes: Consider using ripe, fresh tomatoes rather than canned ones. Fresh tomatoes contribute a fresher, more vibrant taste and a better consistency to the stew.
5. Resting Period: After the cooking is complete, allow the stew to rest off the heat for 10-15 minutes before serving. This resting period allows the flavors to meld even more, resulting in a richer taste.
Japanese Style Tomato And Chicken Stew Recipe
My favorite Japanese Style Tomato And Chicken Stew Recipe
Equipment Needed:
1. Large pot
2. Cutting board
3. Chef’s knife
4. Vegetable peeler (for ginger, if needed)
5. Grater (for ginger)
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Ladle
10. Rice cooker or saucepan (for cooking rice)
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 cups chicken broth
- 4 medium tomatoes, chopped
- 1 tablespoon sugar
- 1 tablespoon sake (optional)
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- Steamed rice, for serving
Instructions:
1. In a big pot, warm the vegetable oil over medium heat. Stir in the sliced onion and sauté until it’s soft and translucent, around 4-5 minutes.
2. The chicken pieces are added to the pot and cooked until browned on all sides, which takes about 5-7 minutes.
3. Mix in the minced garlic and grated ginger, cooking until they are aromatic, for about 1 minute.
4. Add the soy sauce and mirin, stirring to coat the chicken and onions evenly.
5. Pour the chicken broth into the pot and heat it to a simmer.
6. Add the diced tomatoes and sugar, stirring well to mix.
1. Diced tomatoes
2. Sugar
3. Stir well
7. If one is using sake, it should be added to the pot and stirred in.
8. Taste the stew for salt and pepper and add more if needed. Then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. By then, the chicken should be cooked through, and the flavors should be nicely concentrated.
9. If necessary, taste and adjust the seasoning.
10. Serve the stew at a temperature appropriate for very hot food—no less than 140°F (60°C)—and finish with freshly sliced green onions. Then prepare your taste buds for the umami bomb that is this stew. I recommend eating it with some plain steamed rice; the rice acts as a flavor sponge for the broth.
