- In a small bowl, mix chicken, sake and salt, refrigerate for 1 hour.
- In a small saucepan, cover mushrooms and kombu with the chicken broth, cover and let stand for 30 minutes.
- Meanwhile, in a medium pot, add 2 cups water and bring to a boil over high heat.
- Add spinach and let boil until tender, about 30 seconds.
- Strain spinach and transfer to a bowl with ice water to chill.
- Squeeze spinach of excess water then chop into pieces and set aside.
- In a medium pot, add remaining 2 cups water and bring to a boil over high heat.
- Add carrot and daikon and cook until tender, about 1 minute.
- Drain and set aside.
- Set the pot with the shiitake mushrooms and konbu over medium high heat and bring to a simmer.
- Remove konbu, add bonito flakes and let simmer for 5 minutes.
- Remove from heat and strain into a bowl, rinse out the saucepan and return strained broth to the saucepan.
- Add soy sauce and turn heat back to medium high, drain chicken of excess liquid and add to broth.
- Let cook for 2 minutes, add fishcake and reduce heat to low to keep warm.
- In a cast iron skillet over medium high heat add dry mochi and cook, turning every 30 seconds until golden on both sides.
- Divide the mochi in to 4 different serving bowls, arrange spinach, carrots and daikon in each bowl.
- Ladle the broth with chicken and mushrooms into each bowl garnish with parsley and lemon zest.
Serve 4.
Approximate Nutrient Analysis per serving (based on chicken stock):
350 calories, 6 g fat, 1 g saturated fat, 95 mg cholesterol, 2150 mg sodium, 49 g carbohydrate, 7 g fiber, 5 g sugar, 27 g protein
Approximate Nutrient Analysis per serving (based on water instead of chicken stock):
320 calories, 5 g fat, 1 g saturated fat, 95 mg cholesterol, 900 mg sodium, 44 g carbohydrate, 4 g fiber, 3 g sugar, 25 g protein
