Japanese Chicken and Vegetable Sauté

Name: Japanese Chicken and Vegetable Sauté (Iri-Dori)
Yield: Serves 4
Cuisine: Japan
Ingredients: ¾ pound boneless, skinless, white meat chicken; 6 dried shiitaké (dark Oriental mushrooms), about ½ ounce in all; 4-5 ounces drained canned bamboo shoots 3 ounces peeled, trimmed carrots; ½ tablespoon vegetable oil; 2 tablespoons sugar; 1 tablespoon saké (Japanese rice wine); 2 teaspoons cornstarch; 3 tablespoons soy sauce; 2 teaspoons cold water

Iri-Dori

Preparation info

Serves
4

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

This is a popular dish in many Japanese homes, and I feel sure it will become a favorite in your house, too. Serve it as you would a stew, with hot white rice or crusty bread, and perhaps a green salad on the side.

Ingredients

¾ pound boneless, skinless, white meat chicken
6 dried shiitaké (dark Oriental mushrooms), about ½

Asia
Japan
Main course

Method

Cut the chicken into pieces that are about 1 inch square. Quickly blanch the chicken in boiling water until the surface of each piece turns white. Set aside.

Soak the mushrooms in ¾ cup of warm water f