Ingredients: 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") Directions: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. |