300 g boneless chicken thigh
starch
1 bunch small Japanese mushroom ("shimeji")
1/2 bunch "komatsuna" (or any greens, such as spinach, as substitute)
Sauce:
200 ml fish
kelp-flavored stock ("nidashijiru")
4 tablespoons sweetened cooking "sake" ("mirin")
1 1/2 tablespoon sugar
2 tablespoons light color soy sauce ("usukuchi-shoyu")
3 tablespoons soy sauce ("shoyu")
Japanese horseradish ("wasabi")

1. Slice chicken diagonally bite-size pieces and coat with starch. Blanch quickly in boiling water; when they start turning white, drain on paper towels.
2. Separate mushroom bunch into bite-size pieces. Boil "komatsuna" in salted water until tender and drain in colander.
3. Put all sauce ingredients except horseradish in a saucepan and boil. Add chocken; when mixture is heated through add mushroom and cook until mushrooms are soft (avoid overcooking). Serve with horseradish.