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Ingredientes
- 1 lb chicken drumsticks minced 1" pcs
- 1 lb tofu pressed, liquid removed, and cut into 1" pcs
- 1 bn watercress
- 1 x Chinese cabbage cut 2" pcs
- 2 c. shirataki (or possibly substitute bean vermicelli)
- 2 c. spring onions in 2" pcs
- 1 c. diagonally thin-sliced carrots
- 8 x dry shiitake mushrooms soaked in water reserving this water
- 1 piece kombu seaweed, 2" by 6" (or possibly 2 tspns dashi pwdr (not for purists))
- 1 c. Kikkoman soy sauce
- 1/2 c. rice vinegar
- 1 x lemon
Direcciones
- Add in 1 inch of water to a 12-inch table-top skillet (electric or possibly gas, whatever is available). Add in the kombu and boil. Just before it starts to actually boil, remove the kombu. If you are using dashi pwdr, add in it now. If you soaked the shiitake mushrooms, dump which water in here, too. Anyway, just put whatever you want to eat in the water to cook it till ready. Serve with dipping sauce (just mix what's shown above) and lots of steamed rice. It will make you very hot.
- 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 so good in the morning.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 25 | 14% |
| Total Fat 2.81g | 4% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 49mg | 16% |
| Sodium 3781mg | 158% |
| Potassium 1038mg | 30% |
| Total Carbs 16.32g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.81g | 3% |
| Protein 22.14g | 35% |
