Ono Grindz 808
Soups & Noodles

Chicken Hekka

Sukiyaki-style chicken and vegetables simmered with glass noodles in a sweet shoyu broth.

Chicken Hekka
Prep20 min
Cook30 min
Total50 min
Serves6

Hekka came to the islands with Japanese plantation workers as a simplified, everyday cousin of sukiyaki — thin-sliced chicken, vegetables, and long rice noodles simmered together in one big pot until the noodles have soaked up all that sweet-savory broth.

It's built the same way sukiyaki is: everything sliced thin and uniform, added to the pot in stages so nothing overcooks before anything else is done.

How fo’ make ’um

  1. In a large, wide pot, combine shoyu, sugar, mirin, and dashi and bring to a simmer.
  2. Add the chicken and onion, and simmer 5 minutes.
  3. Add the carrots, celery, and shiitake, and simmer 8–10 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
  4. Drain the soaked long rice and add it to the pot. Simmer 5 minutes, until the noodles turn translucent.
  5. Add the watercress and green onion, and simmer just 1–2 minutes more, until barely wilted.
  6. Serve hot in bowls, with rice on the side or ladled over it.

Local tips

  • Slice everything thin and uniform — it's what lets the whole pot finish cooking at roughly the same time.
  • Add sturdier vegetables first and delicate greens last, same logic as a hot pot.
  • The broth should taste distinctly sweet — that's the hekka signature, not a mistake.

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