Sukiyaki

Sauce:

½ C soy sauce
2 T sugar
1 C chicken stock
¼ C mirin

1 pound thinly sliced chicken breast
3 T sugar
2 medium onions, sliced
4 oz yam noodles(shirataki)
1 C sliced bamboo shoots
3 stalks celery, sliced
1 C soaked, rinsed and sliced shitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions cut into 2-inch lengths
3 leaves Napa cabbage, sliced
2 T oil

  • Mix soy, sugar, stock and mirin together in bowl.  Arrange meat and vegetables on a large platter.  Heat an electric skillet to 375 degrees F.
  • Add oil to skillet and heat.  Brown meat in the oil, adding sugar slowly.  Move the meat to the corner of the skillet when well browned.  Add other vegetables, keeping each separate.  Add sauce and cover.  Bring to boil and cook 2 minutes.  Uncover and turn all ingredients while cooking 2 minutes more.  Serve over YAM noodles, on small plates
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