Instructions: Slice chicken diagonally bite-size pieces and coat with starch. Blanch quickly in boiling water; when they start turning white, drain on paper towels.

Separate mushroom bunch into bite-size pieces. Boil komatsuna in salted water until tender and drain in colander.

Put all sauce ingredients except horseradish in a saucepan and boil. Add chicken; when mixture is heated through add mushrooms and komatsuna and cook until mushrooms are soft (avoid overcooking). Serve with horseradish.

This recipe yields 4 servings.

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