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1
Cut the chicken breast into 2 mm thick slices that are about half a finger length long.
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2
Slice the burdock root into 1 mm thick diagonal slices.
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3
Slice the carrot in half, lengthwise, then slice 1 mm thick.
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4
Cut the fiddlehead fern into 4 cm pieces.
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5
Cut the butterbur into half, lengthwise, and then cut into 4 cm pieces.
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6
Slice the bamboo shoots into 2 mm thick diagonal slices.
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7
Slice the shiitake mushrooms 1mm thick.
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8
Cut in half lengthwise, and then slice about 1mm thick.
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9
Cut the seri into 4cm pieces.
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10
Shell the walnuts.
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11
Grill the mochi cakes, put into a bowl and cover with boiling water until softned.
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12
(Do this just before the soup is ready.)
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13
Bring some water to a boil in a pan and add the dashi stock granules, sake and soy sauce to make the soup.
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14
Add the #1 Additions, and take off any scum and oil on the surface by spreading some kitchen parchment paper on top of the soup.
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15
Add the #2. additions, and skim off the scum again.
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16
When the kamaboko has turned beige, add the seri and it's done.
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17
If the soup is lacking salt add about a pinch.
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18
Grind up the walnuts in a grinding bowl.
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19
Thin out the ground walnuts with about 1 ladle full of the soup, and grind up again until smooth.
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20
Thin it out with about 3 ladles of soup or more until it's your desired consistency.
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21
To serve, put the softened mochi in bowls, then the soup additions, then finally ladle in the soup.
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22
Top with the walnut sauce and serve.
