Ingredients:

  • 1000 ml filtered water
  • 10 g dried kombu kelp
  • 15 g katsuobushi (dried bonito flakes)
  • 15 ml usukuchi light color soy sauce
  • 15 ml mirin
  • 2 g sea salt
  • 200 g chicken thighs, cut into 1-inch pieces
  • 0.5 small carrot, sliced into decorative flowers
  • 4 slices kamaboko (Japanese fish cake)
  • 4 stalks mitsuba or green onion
  • 4 pieces kirimochi (square dried rice cakes)

Instructions:

  1. Place 1000ml water and 10g kombu in a pot for at least 30 minutes.
  2. Add 15g bonito flakes to the pot. Allow flakes to sink for 2 minutes and strain the liquid through a fine-mesh sieve to create Ichiban Dashi.
  3. Return the clear dashi to the pot. Stir in the soy sauce, mirin, and sea salt. Add chicken thighs and sliced carrots.
  4. Simmer gently over medium-low heat for 8–10 minutes, skimming off any foam to keep the broth transparent.
  5. While the broth simmers, toast the kirimochi in a toaster oven or over a wire grill for 4–5 minutes until puffed and lightly browned.
  6. Place one piece of toasted mochi in each bowl. Arrange chicken, carrot flowers, and kamaboko slices on top. Pour the hot broth over the ingredients and garnish with mitsuba.