In a bowl, mix together the dashi stock, soy sauce, mirin, and white sugar until well combined.

Bring a pot of water to a boil and cook the shirataki noodles for 2 minutes.

Drain and rinse with cold water, then toss with a bit of oil to prevent sticking.

In a pan, heat 1 tablespoon of canola oil over medium heat.

Add the sliced chicken and cook for about 10 minutes or until tender and cooked through.

Once the chicken is cooked, add the remaining tablespoon of canola oil to the pan.

Add the sliced onion, celery, carrots, green onions, and mushrooms.

Stir-fry for about 5 minutes until the vegetables are slightly softened.

Add the tofu cubes to the pan, followed by the cooked shirataki noodles and the dashi mixture.

Stir well to combine all ingredients.

Allow the mixture to simmer for a few minutes until heated through.

Serve the Japanese-style chicken and vegetable goulash in a big bowl and enjoy with your family!