Japanese-Style One Pot Supper Japanese cooking recipe

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Tag : Cake, Quick

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3 ounces dried bean thread noodles (saifun or cellophane noodles,)
5 cups reduced-sodium chicken broth
1/2 cup mirin or cream sherry
1/4 cup soy sauce
1 tablespoon sugar
3-5 slices peeled fresh ginger (thin slices)
12 ounces chicken thigh fillets or chicken breast fillets, cut into 1-inch dice
1 small red bell pepper, seeded, stemmed, and cut into thin slices
4 ounces sugar snap peas or snow peas
4 ounces button mushrooms, sliced
8 ounces firm tofu, drained and cut into 1-in . cubes
3 green onions, cut into 1-in . lengths (green and white parts)
sriracha hot chili sauce

1In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes.
2Drain and cut into 6- to 10-in. lengths.
3In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 inches high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat.
4Reduce heat and simmer, covered, 5 minutes.
5Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot.
6Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes.
7Set pot on the table so people can serve themselves, with Sriracha on the side.

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