Ingredients (8 Servings)
2 Dried Shiitake Mushrooms
1 Cup (250 ml) of Hot Water (for step 1)
2 Cup (500 ml) of Water
1 Lb of Chicken Thigh (Cut into Small Bite Sizes)
2 Carrots (Sliced)
2 Teaspoons of Japanese dashi (I love agodashi. You can also use hondashi.)
2 Tablespoons of Sake
1 Fl Oz (30 ml) of Soy Sauce
Mochi
1. Soak dried shiitake mushrooms in hot water for 15 minutes. Take the shiitake mushrooms out of hot water. (The hot water has plenty of umami flavor from shiitake mushroom, which is shiitake mushroom stock, so keep it for step 2.
2. Put sliced shiitake mushrooms, shiitake mushroom stock (from step 1) and water in a pan. Bring it to a boil.
3. Add chicken and carrot. Simmer it for 5 minutes and skim the scum off the top of the soup.
4. Add dashi, sake and soy sauce. Bring it to a boil.
5. Add mochi, and simmer it until mochi is fully cooked and becomes tender.
6. Serve and enjoy!
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★You can find my recipe entries through my Pinterest.
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