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1
Cut out the daikon radish with cookie cutters.
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2
Finely chop the remaining bits of daikon radishes for use in something else.
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3
Cut the carrots in the same manner, then parboil together with the daikon radishes.
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4
Cut the chicken into pieces about the size of your thumb.
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5
Boil the chicken in hot water until the surface has turned white.
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6
This will help keep your soup clear.
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7
Wash the spinach well.
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8
Bring a pot of water to a boil with a small amount of salt.
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9
Add the hard parts of the spinach first, then after 10 seconds add the remaining spinach.
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10
Boil for about 10 seconds.
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11
Plunge the spinach into ice water, then roll it up in a sushi mat to squeeze out the moisture.
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12
Cut the mochi into fourths, then roast in an toaster oven.
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13
The preparations are complete!
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14
Combine all the soup ingredients into a pot, turn on the heat, and add the chicken once it comes to a boil.
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15
After two minutes, add all the remaining ingredients except for the spinach and mitsuba leaves and cook for one minute.
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16
Don't let it come to a rolling boil.
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17
Just before serving, toast the mochi in an toaster oven again to bring out the fragrance.
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18
Transfer to bowls, then top with the mochi, spinach, and mitsuba leaves and enjoy!
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19
For a rich dashi soup, see.
