Try this Tori No Mizutaki (Chicken Stew) recipe, or contribute your own.Suggest a better description
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 whats 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. Its 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"
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3132.1mg||108 %|
|Potassium 179.1mg||5 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.4g|
|Protein 6.4g||9 %|
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Calories per serving: 45
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