Chicken and Vegetables With Wasabi Dipping Sauce

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

1. 1

   Slice chicken diagonally into bite-size pieces and coat with cornstarch.

2. 2

   Blanch quickly in boiling water; when they start turning white, drain on paper towels.

3. 3

   Separate mushroom bunch into bite-size pieces. Boil komatsuna in salted water until tender, and drain in colander.

4. 4

   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).

5. 5

   Serve with wasabi for dipping.