Fried Rice Cake Hot Pot
Deeply flavored with a kombu, chicken and soy sauce broth.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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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.
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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.
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Fry the mochi to crispy in oil heated to medium.
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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.
Cooking Basics
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Peel the skin of the yuzu so that the peels get wider as you go. Lay the peeled skin with the white pith up and shave the pith. The pith has a bitter taste, so it's best to remove it. Julienne the peel or cut the peel into thin strips, about 1-2mm wide.
※ A sprinkle of julienned yuzu on meat dishes, udon, hot pots, or simmered dishes will add color and release a refreshing aroma and flavor.
Glossary
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