Edokko Zouni (Tokyo-style Mochi Soup)

1. 1

   Cut the chicken into small pieces.

2. 2

   Warm up the dashi stock (made with konbu seaweed, bonito flakes etc.)

3. 3

   and add the cut chicken.

4. 4

   Heat, and when it comes to the boil add the sake, mirin and soy sauce.

5. 5

   Season with salt.

6. 6

   Toast the square mochi in a toaster oven or on a grill.

7. 7

   Quickly boil the spinach in salted water, cool in cold water and squeeze out tightly.

8. 8

   Cut into easy-to-eat lengths.

9. 9

   Cut the mitsuba into easy-to-eat sized pieces.

10. 10

    Put a piece of grilled mochi in a miso soup bowl, then pour in the soup from step 1 and add the ingredients.

11. 11

    I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years.

* Per serving · 4 servings · Values may vary.

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