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Chicken And Vegetables In Japanese Horseradish Sauce

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2/3 pound boneless chicken thigh starch

    2. 1 bunch small japanese mushroom -- shimeji

    3. 1/2 bunch komatsuna -- or spinach **SAUCE**

    4. 7/8 cup fish kelp-flavored stock -- nidashijiru

    5. 4 tablespoons mirin

    6. 1 1/2 tablespoons sugar

    7. 2 tablespoons light soy sauce -- usukuchi-shoyu

    8. 3 tablespoons soy sauce wasabi

    Instructions Jump to Ingredients ↑

    1. Preparation : 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 (1); when mixture is heated through add (2) and cook until mushrooms are soft (avoid overcooking). Serve with horseradish.

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