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| １ |
Cut the chicken into bite-sized pieces. Coat each piece with flour and pat to remove any excess flour.
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| ２ |
Boil the spinach in salted water and then, soak in cold water. Squeeze dry it and cut into 4cm-long pieces. Cut off the tips of the shimeji mushrooms and separate the tops into smaller bunches.
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| ３ |
Combine the ingredients for the seasoned stock in a pan. Heat over medium heat and bring to a boil. Add the pieces of chicken prepared in 1 one-by-one into the seasoned stock. Add the shimeji mushrooms prepared in 2. Lastly, add the spinach prepared in 2 and bring to a boil.
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| ４ |
Dish up the chicken, shimeji mushrooms and spinach. Pour the seasoned stock, thickened with the flour used to coat the chicken, over them. Top with the wasabi horseradish and serve.
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