Cut chicken into bite-sized pieces. Slice onion thinly. Trim the root of shimeji mushrooms and separate into small clusters.

Mix the teriyaki sauce ingredients (sake, mirin, sugar, soy sauce) in a bowl.

Heat salad oil in a frying pan, place chicken skin-side down, cook until browned, flip, cover, and cook on low heat until done. Add teriyaki sauce and stir to coat.

Cook macaroni according to package instructions, then drain.

In a pot, melt butter, add onion and shimeji mushrooms, sauté until softened. Turn off heat, add flour, and mix to coat.

Add consomme and cook while stirring. Once boiling, add milk and stir until thickened.