Island Style Sukiyaki Recipes

ISLAND STYLE SUKIYAKI

This is an all time favorite in the Island, especially for fiesta, or any family gathering. This dish has a lightly sweet taste blended with soy sauce which makes it so good and it is a dish of it's own. You have your starch, meat and vegetables all in one. Great dish for served with rice.

Provided by Connie "Kiyu" Guerrero

Categories Other Main Dishes

Time 50m

Number Of Ingredients 16

Island Style Sukiyaki image

Steps:

1. Soak noodles in a large bowl of water to softened. (About 20 minutes)
2. 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.
3. 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.
4. 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.
5. Add Sukiyaki sauce with the chicken and stir to blend together.
6. Add carrots, celery, spinach, cabbage, and mushroom. Stir to incorporate the chicken and vegetables. Cover Wok and let cook for about 5 minutes.
7. Add noodles and mix again to blend with all the ingredients. Let cook for 5 more minutes to cook the noodles.
8. Turn off heat. Sprinkle the green onions on top. Cover then stir to mix together. Serve over white rice.

Ingredients

SUKIYAKI SAUCE:
1/3 c sugar
1/2 c kikkoman soy sauce
1 tsp black pepper
SUKIYAKI INGREDIENTS:
2-3 Tbsp canola oil (for saute)
1/2 large onions, 1" squared
4 clove garlic, sliced
3 large chicken breast (sliced) or chicken parts (cut 1" )
1/2 c shintake mushroom, sliced
1 pkg sukiyaki noodles (thick cellophane noodles)
1 c carrots, thinly sliced
1 c celery, sliced
1 large cabbage, 1" sqared
1 c green onions, 1" squared
1 c fresh spinach

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