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Recipe

CHICKEN AND VEGETABLES IN JAPANESE HORSERADISH SAUCE

(Japanese)



INGREDIENTS (4 servings):

300 g boneless chicken thigh, starch, 1 bunch small Japanese mushroom ("shimeji"), 1/2 bunch "komatsuna" (or any greens, such as spinach, as substitute)
Sauce:200 ml fish, kelp-flavored stock ("nidashijiru"), 4 tablespoons sweetened cooking "sake" ("mirin"), 1 1/2 tablespoon sugar, 2 tablespoons light color soy sauce ("usukuchi-shoyu"), 3 tablespoons soy sauce ("shoyu"), Japanese horseradish ("wasabi")
HOW TO COOK:
  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.
Nutritional value
calories: 229 kcal, protein: 18.1 g, fat: 8.1 g, carbohydrate: 14.9 g, fiber: 0.6 g, calcium: 158 mg, iron: 3.9 mg, sodium: 1,429 mg, potassium: 520 mg, vitamin A: 990 IU, vitamin B1: 0.15 mg, vitamin B2: 0.48 mg, vitamin C: 38 mg, salt: 3.6 g


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