Ingredients
3-6 pieces of kirimochi (square rice cakes)
450 ml (~1.75 cups) bonito and kombu dashi
1-1.5 tbsp light soy sauce
Salt, to taste
45 g chicken thigh, cut into bite-sized pieces
15 g shiitake mushrooms, thinly sliced
15 g carrot, thinly sliced
15 g gobo (burdock root), thinly sliced
15 g bamboo shoots, cut into small triangles
15 g kamaboko fish cake (preferably “hinode” or “sunrise” shaped), sliced
10 g mitsuba (Japanese parsley) or spinach
Serves: 4
Preparation
Prepare the Ingredients
- Cut the chicken thigh into bite-sized pieces.
- Slice carrots, shiitake mushrooms, and burdock root* into thin pieces.
- Cut the bamboo shoots into small triangle shapes.
- Slice the kamaboko fish cake.
- Blanch the mitsuba or spinach briefly, then cut into bite-sized pieces.
*TIP: Soak the burdock root briefly in water after slicing to remove excess bitterness.
Cook the Soup & Toppings
- Add the bonito-kombu dashi to a pot and bring to a gentle simmer.
- Add the chicken and skim off any foam that rises to the surface.
- Add the burdock root, carrot, shiitake mushrooms, and bamboo shoots. Simmer until the vegetables are tender (~5-10 min.)
- Season with light soy sauce and salt. The broth should remain light in color and have a delicate flavor.
- Add the kamaboko and warm through.
Grill the Mochi
- Grill the kirmochi in a toaster oven, broiler, or on a grill until puffed and lightly browned.
- Keep an eye on the mochi as it can expand quickly once it begins to cook.
Assemble & Serve
- Place grilled mochi into serving bowls.
- Pour the hot soup and toppings over the mochi.
- Garnish with mitsuba or spinach.
