At their Southside izakaya restaurant, Binchoyaki, TOKIKO SAWADA and CRAIG TAKEHARA are known for their exquisite grilled foods. But when it comes to cooking for their family on cold winter days, they love noodles. “Nikomi” means “braised” in Japanese, and this dish is pure Japanese comfort food. “Japanese food can be more than sushi and teriyaki,” says Sawada. “We love teaching and spreading the love of Japanese soul food.”
4 cups water
2 medium garlic cloves, grated
2 large shiitake mushrooms, sliced
4 bunches bok choy, bases trimmed and leaves separated
2 carrots, peeled and sliced on the bias
2 boneless skinless chicken thighs, cut into strips