Island Style Sukiyaki

Connie "Kiyu" Guerrero


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.

★★★★★ 1 vote
20 Min
30 Min



1/3 c
1/2 c
kikkoman soy sauce
1 tsp
black pepper


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


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

Serve over white rice.

About Island Style Sukiyaki

Course/Dish: Chicken, Other Main Dishes
Regional Style: Asian
Hashtags: #Dish, #sukiyaki