Fried Rice Cake Hot Pot

Fried Rice Cake Hot Pot

Deeply flavored with a kombu, chicken and soy sauce broth.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)



5 x 8 cm (2 x 3 in.) piece

50 ml (1.7 fl. oz.)

as needed


1/3 tsp


  1. Divide the chicken into 8 pieces, cut the negi into 4 equal lengths, then cut these lengthwise to prepare 8 pieces. Finely chop up the green onions. Julienne the yuzu peel.
  2. Place the kombu, sake and 600 ml (20.3 fl. oz.) of water into a hot pot. Add in the chicken and turn the heat to medium. Once boiling, turn the heat to low and allow to simmer while removing any scum that forms.
  3. Fry the mochi to crispy in oil heated to medium.
  4. Once the chicken is boiled, add in (A) to adjust the flavor, then add in the negi, grated daikon radish and (3), and sprinkle on the green onions to complete.

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