Chicken and Vegetable Jibuni Recipe

Add wasabi for accent.

Cooking time

20 minutes

Calories

173kcal

Sodium

0.6g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Cut the chicken into large chunks at an angle. Cover in sake and set aside for a few min. Wipe away any remaining moisture and cover in flour.
Cut the seitan into 1 cm (1/2 in) thick pieces. Cut the shiitake mushrooms from the stems, and the carrots into 4 cm (1.5 in) long sticks. Finally, cut 2 cm (3/4 in) of the turnip leaves into 4 equal parts. Boil for a short while.
Remove the leaves from the edible chrysanthemum.
Heat (A) in a pot. Once boiling, add in the chicken. After a moment, add in all of (2) and cook well. Finally, add in (3) and turn off the heat.
Arrange in a serving bowl and garnish with wasabi.

Cooking Basics

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.

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