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Chicken and Vegetables With Wasabi Dipping Sauce

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“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 Nutrition

  • 23 lb boneless chicken thighs
  • cornstarch, for coating
  • 1 bunch shimeji mushroom (small japanese mushrooms )
  • 12 bunch komatsuna greens (or any greens, such as spinach, as substitute)
  • For the sauce
  • 78 cup kelp-flavored fish stock (nidashijiru)
  • 4 tablespoons mirin
  • 1 12 tablespoons sugar
  • 2 tablespoons light soy sauce (usukuchi-shoyu)
  • 3 tablespoons soy sauce (shoyu)
  • wasabi, for dipping


  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.

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