Osaka (chicken Or Tofu) Recipe

Marinate protein

In a medium bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, and 1 tsp cornstarch. If using chicken: add the 1 lb chicken pieces, toss to coat, and marinate for 20–30 minutes in refrigerator. If using tofu: skip the sake (optional) — gently toss tofu cubes in the marinade and let sit 10–15 minutes while you prepare other ingredients.

After marinating chicken, pat pieces lightly with paper towel if very wet so they brown well. For tofu, press extra-firm tofu 20–30 minutes before starting (if not already pressed) to remove excess water for better searing.

Prepare vegetables: thinly slice the onion, julienne the carrot, slice bok choy or napa cabbage, mince garlic and grate ginger, and slice scallions. Keep them grouped so you can add them quickly while stir-frying.

Heat a large skillet or wok over medium-high heat. Add 1 tbs neutral oil. When hot, add the onion and carrot and stir-fry 2–3 minutes until beginning to soften. Add garlic and ginger and cook 30–45 seconds until fragrant. Push vegetables to the side of the pan.

In the same large skillet or a second pan, heat remaining 1 tbs oil over medium-high heat. If using chicken: add chicken pieces in a single layer and sear without moving 2–3 minutes to develop color, then stir and cook another 3–4 minutes until cooked through (internal temp 165°F/74°C). Remove and set aside. If using tofu: add tofu cubes in a single layer and cook undisturbed 3–4 minutes per side until golden brown on most sides, turning carefully. Remove and set aside.

Return the cooked chicken or tofu to the skillet with the softened vegetables. Add bok choy or napa cabbage and toss to combine. Cook 1–2 minutes until greens are wilted but still bright.

In a small bowl whisk together 3 tbs ketchup, 2 tbs okonomiyaki or Worcestershire sauce, 1 tbs soy sauce, 1 tbs brown sugar, 1 tsp rice vinegar, 1 tsp sesame oil and 3 tbs water until sugar dissolves.

Stir the 1 tsp cornstarch into 1 tbs cold water to make a slurry. Give the sauce another quick stir and pour it into the skillet with the protein and vegetables over medium heat.

Bring sauce to a gentle simmer, stirring and coating the pieces. Add the cornstarch slurry and continue simmering 30–60 seconds until sauce thickens and becomes glossy, coating chicken or tofu evenly. Taste and adjust: add up to 1 tsp sugar if you like sweeter, or 1 tsp soy sauce for saltiness.

Divide steamed rice among bowls (about 3/4 cup per serving). Spoon the Osaka chicken or tofu and vegetables with sauce over the rice, distributing evenly.

Drizzle each bowl with a small zigzag of Japanese mayonnaise (about 2 tbs total across servings) and sprinkle toasted sesame seeds, shredded nori or aonori, and sliced scallions. Add pickled ginger on the side and a pinch of shichimi togarashi if using for heat.

Serve immediately. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet and add a splash of water if the sauce has thickened.