1. 1

   To prepare the chicken, slice diagonally 1.3 cm / 1/2 in. thick; sprinkle both sides lightly with salt. Place chicken slices in a colander and gently pour boiling water over them briefly.^*2 Wash komatsuna and boil in salted water until the stems are cooked through.^*3 Place in a bowl of cold water, remove, and squeeze out water. Cut off the roots, and cut into pieces 4 cm / 1.5 in. long.

2. 2

   Remove stems from the shiitake mushrooms; using a knife, cut cross-shapes into the mushroom caps. Cut the yellow yuzu zest into slivers for garnish.

3. 3

   Place the ingredients for the soup in a saucepan and bring to a boil over high heat. Add chicken and shiitake mushrooms and cook for 2-3 minutes. Turn heat down to low and keep warm.

4. 4

   Grill mochi on a grill or in a toaster oven until puffed and both sides are slightly browned (see photo).

   

5. 5

   In four individual bowls, evenly divide and arrange mochi, chicken, komatsuna, shiitake mushrooms, shrimp and kamaboko. Pour in soup and garnish each bowl with yuzu zest.

Recipe by Kikkoman Corporation