Chicken Sukiyaki

Name: Chicken Sukiyaki
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 burdock root (or parsnip) or 2 carrots (or parsnip); 2 chicken legs, including thigh (boned and cut into bite size pieces); 473 milliliters dashi stock (from dry dashi granules mixed with water is fine); 1 cake konnyaku, sliced very thinly; 118 milliliters mirin; 1 napa cabbage, cut into bite size pieces; 2 Tbsps oil; 454 grams fresh-frozen ramen noodles (save soup packets for other use) or 2 (8 ounce) packages ramen noodles, cooked (save soup packets for other use); 118 milliliters sake; 4 scallions, sliced on an angle into 2 inch pieces; 8 shiitake mushrooms, stems removed and cut in half on angle; 118 milliliters soy sauce; 2 Tbsps sugar; 1 cake tofu, cut into 8 pieces (firm or regular)

Chicken Sukiyaki might be just the main course you are searching for. One portion of this dish contains approximately 40g of protein, 41g of fat, and If you have soy sauce, shiitake mushrooms, cake konnyaku, and a few other ingredients on hand, you can make it. To use up the lb cake you could follow this main course with the Brown Sugar Pound Cake as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 20 minutes.