Makes 4 servings

Ingredients

• 4 cups dashi soup stock
• 4 blocks mochi (rice cake)
• ¼ lb boneless chicken thighs
• 2 inches carrot, cut into thin rectangles
• 4 shiitake mushrooms, stems removed and thinly sliced
• 3 inches negi, or leek, rinsed and diagonally sliced
• ¼ lb fresh spinach, boiled and cut into 2 inches
• 4 slices kamaboko or naruto (fish cakes)
• 1 tbsp sake
• 1 tbsp soy sauce
• ½ tsp sugar

Method

1. Cut chicken thighs into small pieces.
2. Put dashi soup stock, chicken, carrot, and shiitake in a medium pot and bring to a boil.
3. Skim off any foam or impurities that rise to the surface.
4. Turn down the heat to low.
5. Add sake, sugar, and soy sauce in the soup.
6. Simmer for a few minutes.
7. Meanwhile grill mochi in the oven until softened.
8. Add grilled mochi, fish cakes and negi slices in the soup.