Asian Spicy Recipes - Tori No Mizutaki (Chicken Stew)

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF JAPAN
Tori No Mizutaki (Chicken Stew) Ingredients
1 lb 1 lb 1 bn 1 2 cups 2 cups 1 cup 1 8	Chicken drumsticks (chopped into 1 inch pieces) Tofu (pressed, drained, and cut into 1 inch pieces) Watercress Chinese cabbage (cut into 2 inch pieces) Shirataki (or substitute bean vermicelli) Spring onions (cut into 2 inch) Carrots (sliced diagonally thin) Kombu seaweed (2 inch by 6 inch) (or 2 tsp dashi powder) Dried shiitake mushrooms soaked in water (reserve this water) Shichimi togarashi (optional)
Dipping sauce
1 cup 1/2 cup 1	Kikkoman soy sauce Rice vinegar Lemon
Method To prepare dipping sauce mix the ingredients shown Add 1 inch of water to a 12 inch table-top skillet Add the kombu and boil Just before it starts to actually boil, remove the kombu (If using dashi powder, add it now) (If you soaked the shiitake mushrooms, dump that water in here, too) Put whatever you want to eat in the water to cook it until ready Serve with dipping sauce and lots of steamed rice Sprinkle in a bit of shichimi togarashi for added flavor