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Ingredients
2/3 lb boneless chicken thighs
cornstarch, for coating
1 bunch shimeji mushroom (small japanese mushrooms )
1/2 bunch komatsuna greens (or any greens, such as spinach, as substitute)
For the sauce
7/8 cup kelp-flavored fish stock (nidashijiru)
4 tablespoons mirin
1 1/2 tablespoons sugar
2 tablespoons light soy sauce (usukuchi-shoyu)
3 tablespoons soy sauce (shoyu)
wasabi, for dipping
Directions
1Slice chicken diagonally into bite-size pieces and coat with cornstarch.
2Blanch quickly in boiling water; when they start turning white, drain on paper towels.
3Separate mushroom bunch into bite-size pieces. Boil komatsuna in salted water until tender, and drain in colander.
4Put 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).
5Serve with wasabi for dipping.
View related video clips
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