Ingredients (for 4)
1 chicken thigh; ½ yellow citron; 4 komatsuna leaves; ½ red and ½ white kamaboko fish paste cakes; 4 rectangular pieces of mochi

Make the soup stock. Put 4 g of dried kelp in a saucepan with 1.2 liters of water, and place on a low heat. When small bubbles appear, add 20 g of dried bonito fish shavings.

Simmer for 2 or 3 minutes, skimming off the froth. Place a paper towel in a strainer, and strain.

Place a grill over a gas flame, then grill both sides of the mochi pieces at a low heat, until they balloon up and get lightly browned.

Cut the chicken into thin slices, dip in soy sauce, then place for a moment in the boiling soup stock from Step 2. Remove the small komatsuna roots and boil the leaves. Slice the kamaboko, making wavy lines by wobbling the knife back and forth. Cut the citron peel, shaping it like thick pine needles, to use as a decoration.

Arrange the mochi and other ingredients in bowls. To the soup stock, add 2 teaspoons of soy sauce, 1 tablespoon of saké, and a little more than ½ teaspoon of salt. Pour the soup gently into each bowl, and garnish with the citron peel slices.

Round pieces of mochi; taro; carrot; daikon radish; yellow citron; white miso; snow peas

Cut off taro tops and bottoms.
Peel sides to make hexagons for visual appeal.