【Ingredients】(Serves 2)
50g chicken thigh
20g daikon (giant white radish)
20g carrot
50g komatsuna (Japanese mustard spinach)
salt
500ml water
1/2 tsp instant dashi
1 tsp soy sauce
2 mochi cakes
2 slices kamaboko (fish paste)
mitsuba (Japanese parsley)
yuzu peel

【Directions】
1. Slice the chicken at an angle, sprinkle salt on the pieces, let sit for 10 minutes, then blanch.
2. Cut the daikon into quarter-rounds, cut the carrots into rounds, then simmer them in dashi.
3. Boil the komatsuna in salted water, and cut into 5cm pieces.
4. In a pot, bring the water to a boil, add 1 and instant dashi, add 2, reduce to low heat, and season with 1 tsp salt and soy sauce.
5. Serve in a bowl, add grilled mochi and kamaboko, then garnish with mitsuba and yuzu peel.