Ingredients

The following ingredients have 7 Servings
  • SUKIYAKI SAUCE:
  • 1/3 cup(s) sugar
  • 1/2 cup(s) kikkoman soy sauce
  • 1 teaspoon(s) black pepper
  • SUKIYAKI INGREDIENTS:
  • 2-3 tablespoon(s) canola oil (for saute)
  • 1/2 large onions, 1" squared
  • 4 clove(s) garlic, sliced
  • 3 large chicken breast (sliced) or chicken parts (cut 1" )
  • 1/2 cup(s) shintake mushroom, sliced
  • 1 package(s) sukiyaki noodles (thick cellophane noodles)
  • 1 cup(s) carrots, thinly sliced
  • 1 cup(s) celery, sliced
  • 1 large cabbage, 1" sqared
  • 1 cup(s) green onions, 1" squared
  • 1 cup(s) fresh spinach

Instruction

  • Soak noodles in a large bowl of water to softened. (About 20 minutes)
  • Using small sauce pan, turn heat to med-low heat for a few minutes. Add soy sauce and bring to boiling (bubbly). Slowly, add sugar a little at a time as you stir with whisk. Still boiling on medium to low heat,Add black pepper, **continue whisking** at all times as it boils. You will see the sauce begins to thicken. Remove from heat and set aside.
  • Using a large Wok, on medium heat, add canola oil to saute onions and garlic. Let cook until the onions turn translucent and garlic lightly brown in color.
  • Add chicken and let cook for a couple minutes, then stir with a large spoon. Let cook for 5 to 10 minutes or until chicken is cooked.
  • Add Sukiyaki sauce with the chicken and stir to blend together.
  • Add carrots, celery, spinach, cabbage, and mushroom. Stir to incorporate the chicken and vegetables. Cover Wok and let cook for about 5 minutes.
  • Add noodles and mix again to blend with all the ingredients. Let cook for 5 more minutes to cook the noodles.
  • Turn off heat. Sprinkle the green onions on top. Cover then stir to mix together. Serve over white rice.