Fried Rice Cake Hot Pot
Deeply flavored with a kombu, chicken and soy sauce broth.
30 minutes
629kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- 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.
- 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.
- Fry the mochi to crispy in oil heated to medium.
- 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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