Chicken and Vegetables With Wasabi Dipping Sauce |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Regular fish stock can be substituted for the nidashijiru, and any type of greens, including spinach, can be used in place of the komatsuna. Ingredients:
2/3 lb boneless chicken thighs |
cornstarch, for coating |
1 bunch shimeji mushroom (small japanese mushrooms ) |
1/2 bunch komatsuna greens (or any greens, such as spinach, as substitute) |
7/8 cup kelp-flavored fish stock (nidashijiru) |
4 tablespoons mirin |
1 1/2 tablespoons sugar |
2 tablespoons light soy sauce (usukuchi-shoyu) |
3 tablespoons soy sauce (shoyu) |
wasabi, for dipping |
Directions:
1. Slice chicken diagonally into bite-size pieces and coat with cornstarch.
2. Blanch quickly in boiling water; when they start turning white, drain on paper towels.
3. Separate mushroom bunch into bite-size pieces. Boil komatsuna in salted water until tender, and drain in colander.
4. Put all sauce ingredients except wasabi in a saucepan and boil. Add chicken; when mixture is heated through add mushrooms and komatsuna, and cook until mushrooms are soft (avoid overcooking).
5. Serve with wasabi for dipping.
|
|