1 pound chicken drumsticks chopped into 1 inch pieces; use cleaver or heavy knife
1 pound tofu, pressed and drained, cut into 1 inch pieces
1 bundle watercress
1 Chinese cabbage, cut into 2 inch pieces
2 cups shirataki or substitute bean vermicelli, available at your nearest Chinese grocery store
2 cups spring onions, cut into 2 inch pieces
1 cup carrots, thinly sliced diagonally
8 dried shiitake mushrooms, soaked in water; keep this water
1 2 inch x 6 inch kombu seaweed, or 2 teaspoons dashi powder
Dipping Sauce:
1 cup soy sauce
1/2 cup rice vinegar
1 lemon
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 you are 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. If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.
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