• 2/3 lb boneless chicken thigh
•     Cornstarch
• 1 bn small Japanese mushroom (shimeji)
• 1/2 bn komatsuna (or possibly any greens, such as spinach, as substitute)
• 7/8 c. kelp-flavored fish stock (nidashijiru)
• 4 Tbsp. sweetened cooking sake (mirin)
• 1 1/2 Tbsp. sugar
• 2 Tbsp. light color soy sauce (usukuchi-shoyu)
• 3 Tbsp. soy sauce (shoyu)
•     Japanese horseradish (wasabi)

Directions

1. Slice chicken diagonally bite-size pcs 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 pcs. Boil komatsuna in salted water till tender and drain in colander.
3. Put all sauce ingredients except horseradish in a saucepan and boil. Add in chicken; when mix is heated through add in mushrooms and komatsuna and cook till mushrooms are soft (avoid overcooking). Serve with horseradish.
4. This recipe yields 4 servings.