Prep 5 mins
Cook 20 mins
Regular fish stock can be substituted for the nidashijiru, and any type of greens, including spinach, can be used in place of the komatsuna.
- 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
- Slice chicken diagonally into bite-size pieces and coat with cornstarch.
- Blanch quickly in boiling water; when they start turning white, drain on paper towels.
- Separate mushroom bunch into bite-size pieces. Boil komatsuna in salted water until tender, and drain in colander.
- Put 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).
- Serve with wasabi for dipping.