Ingredients:

  • 1000 ml cold filtered water
  • 10g kombu (dried kelp)
  • 15g katsuobushi (dried bonito flakes)
  • 15 ml usukuchi soy sauce
  • 15 ml mirin
  • 4 pieces kirimochi (square dried mochi)
  • 150g skinless boneless chicken thighs, cut into 1-inch pieces
  • 4 slices kamaboko (Japanese fish cake)
  • 4 shiitake mushrooms, stems removed and decorative crosses carved in caps
  • 50g komatsuna or spinach, blanched
  • 1 bunch mitsuba (Japanese parsley)
  • 4 strips yuzu peel

Instructions:

  1. Place the kombu in the cold water and let it soak for at least 30 minutes to extract glutamic acids without bitterness.
  2. Gradually bring the water to a simmer over medium heat. Remove the kombu just before it reaches a boil.
  3. Add the bonito flakes to the pot, turn off the heat, and let them steep for 3 minutes until they sink to the bottom.
  4. Strain the liquid through a fine-mesh strainer or muslin cloth into a clean pot to achieve a crystalline clear dashi.
  5. Stir in the usukuchi soy sauce and mirin. Bring the broth to a gentle simmer.
  6. Add the chicken pieces and shiitake mushrooms to the simmering broth. Poach for 5-7 minutes until the chicken is fully cooked.
  7. While the broth simmers, toast the kirimochi in a toaster oven or on a grill rack until it puffs up and develops a mahogany-colored, shattering crust.
  8. Assemble the bowls by placing the blanched greens, kamaboko, and toasted mochi in the center.
  9. Ladle the hot broth with chicken and mushrooms over the solids. Garnish with mitsuba and yuzu peel before serving.