Title: Tori No Mizutaki (Chicken Stew)
Categories: Dinner: one, Foreign: ja
Yield: 4 Servings

1 lb Drumsticks; chopped in 1"
-pieces
1 lb Tofu; press, drain,
-cut in 1" pieces
1 bn Watercress
1 Chinese cabbage; cut in 2"
-pieces
2 c Shirataki; (or substitute
-bean vermicelli)
2 c Spring onions; cut in 2"
-pieces
1 c 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)

-------------------------------DIPPING SAUCE-------------------------------
1 c Kikkoman soy sauce
1/2 c Rice vinegar
1 Lemon

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" on Feb
15, 1998