Modu Recipes

Okjubu's Chicken Breast Tofu Jorim

A protein-rich side dish featuring crispy-on-the-outside, tender-on-the-inside grilled tofu and soft chicken breast simmered in a rich, savory homemade jorim sauce

🙋 Recommended for

  • ⭐ Those looking to make a delicious, satisfying high-protein side dish using chicken breast and tofu
  • ⭐ People who want a refined stew with a sweet-savory seasoning and a Japanese-inspired umami depth

Ingredients needed 🛒2 servings

  • tofu 2 blocks
  • chicken breast 1 piece
  • perilla seed pepper 8 pieces
  • soy sauce 100ml
  • water 400ml
  • mirin 100ml
  • gochujang 3 tablespoons
  • sugar 6 tablespoons
  • kombu 1 piece
  • green onion 1 stalk
  • onion 1/2
  • bonito flakes 1 handful
  • vegetable oil as needed

Recipe 🍳

  1. Cut 2 blocks of tofu into thick slices and grill both sides until golden brown in a pan coated with vegetable oil.
  2. In a pot, mix together 100ml soy sauce, 400ml water, 100ml mirin, 3 tablespoons gochujang, and 6 tablespoons sugar.
  3. Add 1 piece kombu, 1 stalk green onion, 1/2 onion, and 1 handful bonito flakes to the sauce and bring to a boil to make the broth.
  4. Once the broth has sufficiently extracted its flavor, strain out the solids such as vegetables and bonito flakes using a sieve.
  5. Add the fresh chicken breast and grilled tofu to the clear jorim sauce and simmer over medium heat until the flavors are well absorbed.
  6. When the liquid reduces slightly, add 8 perilla seed peppers to enhance aroma and add a subtle spiciness, then continue simmering briefly.
  7. Remove the cooked chicken breast and shred it into bite-sized strands.
  8. Place the simmered tofu in a serving bowl, top with shredded chicken breast and perilla seed peppers, then pour the remaining sauce over generously to finish.
  1. Slice tofu thickly and grill both sides until golden brown.
  2. Boil a sauce made from soy sauce, water, mirin, gochujang, sugar, plus green onion, onion, kombu, and bonito flakes to create the broth.
  3. Strain the broth, then add chicken breast and grilled tofu to simmer until well-coated.
  4. Add perilla seed peppers and simmer further, then remove chicken breast and shred into strands.
  5. Arrange tofu, shredded chicken, and peppers in a bowl and drizzle with remaining sauce to complete.

Cooking tips 💡

  • Grilling the tofu first ensures it stays intact while maintaining a crisp exterior and moist interior when simmered.
  • Adding bonito flakes (katsuobushi) to the broth enhances the deep, authentic umami flavor characteristic of Japanese-style dishes.

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