• Mochi (rice cake)4
• Chicken thigh1
• Potato starcha pinch
• Daikon radish1/2
• Mizuna (Japanese mustard greens)to taste
• Napa cabbageto taste
• Enoki mushroomsto taste
• Shiitake mushroomsto taste
• Fried tofu (abura-age)to taste
• Yuzua pinch of zest, finely minced
• Water5 cups
• ★White dashi broth100 ml
• ★Sake1 tbsp
• ★Salt1 tsp
• ★Soy sauce1 tsp
• ★Sugar1/2 tsp
• Sesame oil1 tbsp

1. 1

   Cut the fried tofu into thin strips and slice the napa cabbage core lengthwise into thin strips. Cut the chicken thigh into bite-sized pieces and coat lightly with potato starch.

2. 2

   Add 5 cups of water and the ★ seasonings to a pot and bring to a boil. Add the chicken and vegetables, then simmer over medium heat. While simmering, grate 1/2 of the daikon radish.

3. 3

   Gently squeeze some of the excess liquid from the grated daikon before using.

4. 4

   Arrange 4 mochi on a plate dampened with water and microwave for 2 minutes until soft.

5. 5

   Heat 1 tbsp of sesame oil in a frying pan over medium heat. Place the softened mochi from step 4 in the pan and cook until golden brown.

6. 6

   Add the grilled mochi to the hot pot, then add the grated daikon and a pinch of yuzu zest. Adjust the overall flavor with salt, and add sugar to taste for a mellow finish.

7. 7

   Divide into serving bowls. You can also serve with green onion and salt seasoning (negi-shio dare) as a garnish if desired.

Searing the mochi in sesame oil enhances its aromatic, nutty flavor. The potato starch is optional for adding thickness to the broth; the dish tastes great without it. However, use it sparingly—too much will make the broth overly thick and imbalance the dish.

• Calories480 kcal
• Protein22 g
• Fat18 g
• Carbs52 g
• Sodium2 g