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  • Chicken And Vegetables In Japanese Horseradish Sauce

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    Chicken And Vegetables In Japanese Horseradish Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2/3 lb boneless chicken thigh Cornstarch
    • 1 bn small Japanese mushroom (shimeji)
    • 1/2 bn komatsuna (or possibly any greens, such as spinach, as substitute)
    • 7/8 c. kelp-flavored fish stock (nidashijiru)
    • 4 Tbsp. sweetened cooking sake (mirin)
    • 1 1/2 Tbsp. sugar
    • 2 Tbsp. light color soy sauce (usukuchi-shoyu)
    • 3 Tbsp. soy sauce (shoyu) Japanese horseradish (wasabi)

    Directions

    1. Slice chicken diagonally bite-size pcs 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 pcs. Boil komatsuna in salted water till tender and drain in colander.
    3. Put all sauce ingredients except horseradish in a saucepan and boil. Add in chicken; when mix is heated through add in mushrooms and komatsuna and cook till mushrooms are soft (avoid overcooking). Serve with horseradish.
    4. This recipe yields 4 servings.

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