Step 1

Gather all the ingredients.

Step 2

Cut the chicken into bite-size pieces and put them in a small bowl, add ¼ tsp kosher salt.

Step 3

Add 1 Tbsp sake and mix well with hands. Let the chicken marinated for 15 minutes.

Step 4

Meanwhile, blanch the komatsuna or spinach in boiling water and cook until tender (do not overcook). Soak in iced water after removing from pot to stop cooking further.

Step 5

Squeeze the water out and cut the komatsuna into 1 ½ inch (3 cm) length.

Step 6

Make a knot with each mitsuba’s stem. Peel the yuzu skin.

Step 7

If there is too much pith (the white fuzzy thing) was removed along with yuzu’s skin, trim with knife. Julienne the yuzu peel very thinly.

Step 8

Add 4 cups (960 ml) dashi in a large saucepan or pot and bring it to boil. Once boiling, add the chicken pieces.

Step 9

Once all the chicken is added, cover to cook for 5-7 minutes, depending on the size of chicken.

Step 10

Once the chicken is cooked, skim the foam and fat on the surface.

Step 11

Add 1 Tbsp sake, 1 Tbsp soy sauce, and 1 tsp kosher salt. Mix well and keep it on simmer.

Step 12

When everything else is ready, start toasting mochi in a toaster oven. Optionally you can do this on a frying pan or oven as well.

Step 13

Serve the chicken and soup, add the mochi and komatsuna, and finally topped with mitsuba and yuzu. Enjoy immediately.

Step 14

You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days.