Chicken And Vegetables In Japanese Horseradish Sauce |
Course : Chicken
Serves: 4 |
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Ingredients:
2/3 pound boneless chicken thigh |
1 teaspoon 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 |
1 tablespoons wasabi |
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Preparation / Directions:
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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Nutritional Information:
30 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1074mg Sodium |
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