Chicken Sukiyaki

Prepare the chicken: Slice the boneless, skinless chicken thigh into bite-sized pieces, about 1 cm thick.

Prepare vegetables and tofu: Cut the napa cabbage into 5 cm lengths. Remove stems from fresh shiitake mushrooms and score a cross on the caps. Trim the roots from enoki mushrooms and separate into small clusters. Cut scallions into 5 cm lengths. Drain firm tofu well and slice into 2 cm thick rectangles. Wash shungiku and trim any tough stems.

Prepare the warishita (sukiyaki sauce): In a bowl, combine dashi stock, koikuchi soy sauce, mirin, sake, and granulated sugar. Stir until the granulated sugar is fully dissolved.