Tori no mizutaki (chicken stew)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Drumsticks; chopped in 1\" pieces |
| 1 | pounds | Tofu; press, drain, cut in 1\" pieces |
| 1 | bunch | Watercress |
| 1 | Chinese cabbage; cut in 2\" pieces | |
| 2 | cups | Shirataki; (or substitute bean vermicelli) |
| 2 | cups | Spring onions; cut in 2\" pieces |
| 1 | cup | Carrots; diagonal thin sliced |
| 8 | Whole dried shiitake mushrooms; soaked in water* | |
| 1 | Sheet 2\"x6\" kombu seaweed; *OR* 2 teaspoons dashi powder, (not for purists) | |
| 1 | cup | Kikkoman soy sauce |
| ½ | cup | Rice vinegar |
| 1 | Lemon | |
Directions
DIPPING SAUCE
Add 1 inch of water to a 12-inch table-top skillet (electric or gas, whatever is available). Add the kombu and boil. Just before it starts to actually boil, remove the kombu. If you are using dashi powder, add it now (tsk, tsk...). If you soaked the shiitake mushrooms, dump that water in here, too. Anyway, just put whatever you want to eat in the water to cook it until ready. Serve with dipping sauce (just mix what's shown above) and lots of steamed rice. It will make you very warm.
If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavour.
When you are finished, dump some rice into the remaining water and cook gently to make congee. It's soooo good in the morning.
Copyright (c) Ken Iisaka. May be distributed freely provided this copyright notice is not removed.
Recipe by: Ken Iisaka
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 15, 1998