Japanese New Years Soup 4 dried shiitake mushrooms 4 cups chicken stock 2 boneless, skinless chicken thighs, cut into 1 pieces 4 oz. daikon radish, peeled and sliced ¼ thick on the bias 1 carrot, sliced ¼ thick on the bias 4 oz. kamaboko (Japanese fish cake), sliced ¼ thick 1 cup spinach, stems trimmed 1 tbsp. sake 1 tsp. soy sauce Kosher salt, to taste 4 kiri mochi (glutinous rice cakes), 1 x 2, about ½ thick Mitsuba or parsley sprigs, for garnish 1. Place shiitakes in a bowl. Bring 1 cup stock to a boil in a 4-qt. saucepan and pour over shiitakes; let sit until softened, 4-6 minutes. Using a slotted spoon, transfer shiitakes to another bowl and discard stems. Pour stock back into pan, discarding any dirt or sediment. 2. Add remaining stock and the chicken to pan; bring to a boil. Reduce heat to medium; add daikon and carrot. Cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Add reserved shiitakes, the sliced fish cake, spinach, sake, soy sauce, and salt; cook until spinach is wilted, about 2 minutes. Keep soup warm. 3. Heat oven to 425°. Place glutinous rice cakes directly on an oven rack; bake, turning as needed, until browned in spots and puffed, 6-8 minutes. Divide rice cakes between 4 bowls and ladle soup over top; garnish with mitsuba sprigs. Serve hot.
Posted on: Thu, 01 Jan 2015 13:53:08 +0000