Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3         pound  boneless chicken thigh
                        starch
  1              bunch  small japanese mushroom -- shimeji
     1/2         bunch  komatsuna -- or spinach
                        ***SAUCE***
     7/8           cup  fish kelp-flavored stock -- nidashijiru
  4        tablespoons  mirin
  1 1/2    tablespoons  sugar
  2        tablespoons  light soy sauce -- usukuchi-shoyu
  3        tablespoons  soy sauce
                        wasabi

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.

Nutritional Information:

30 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1074mg Sodium