Chicken and Vegetables With Wasabi Dipping Sauce
"Regular fish stock can be substituted for the nidashijiru, and any type of greens, including spinach, can be used in place of the komatsuna."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
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)
-
For the sauce
- 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
- Slice chicken diagonally into bite-size pieces and coat with cornstarch.
- Blanch quickly in boiling water; when they start turning white, drain on paper towels.
- Separate mushroom bunch into bite-size pieces. Boil komatsuna in salted water until tender, and drain in colander.
- 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).
- Serve with wasabi for dipping.
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