The mochi toasted in sesame oil gets so wonderfully fragrant as it soaks up the dashi — absolutely irresistible! Tomu-maro's mizore nabe is loaded with grated daikon, so it feels light and refreshing even as a hearty hot pot♪
Ingredients
3 servings- Mochi (rice cakes)4
- Chicken thigh1
- Potato starch (katakuriko)a pinch
- Daikon radish (grated)1/2
- Mizuna (Japanese mustard greens)to taste
- Napa cabbageto taste
- Enoki mushroomsto taste
- Shiitake mushroomsto taste
- Aburaage (fried tofu pouch)to taste
- Yuzu zest, finely choppeda pinch
- ★Water5 cups
- ★Shiro dashi (white dashi)100cc
- ★Sake1 tbsp
- ★Salt1 tsp
- ★Soy sauce1 tsp
- ★Sugar1/2 tsp
- Sesame oil1 tbsp
Directions
35 min- 1
Cut the aburaage into thin strips and slice the core of the napa cabbage into thin vertical strips. Cut 1 chicken thigh into bite-sized pieces and lightly coat with a pinch of potato starch.
- 2
Add the ★ seasonings to a pot and bring to heat. Add the chicken and vegetables, then simmer over medium heat. While simmering, grate the 1/2 daikon radish.
- 3
Lightly squeeze out excess liquid from the grated daikon before using.
- 4
Arrange the 4 mochi on a plate, moisten them with water, and microwave for 2 minutes until soft.
- 5
Heat 1 tbsp of sesame oil in a frying pan over medium heat, add the softened mochi from Step 4, and pan-fry until golden brown.
- 6
Add the pan-fried mochi to the pot, then add the grated daikon and a pinch of finely chopped yuzu zest. Adjust the overall flavor with salt, and add sugar to taste for a mellow finish.
- 7
Ladle into serving bowls and enjoy. Optionally, serve with a green onion salt sauce as a condiment for extra flavor.
Tips
Pan-frying the mochi in sesame oil adds a wonderful toasty aroma. The potato starch is optional — it adds a slight thickening to the broth, but the dish is just as delicious without it. If you do use it, keep the amount small to avoid making the broth too thick.
Nutrition
Per serving- Calories350 kcal
- Protein12.8 g
- Fat7.3 g
- Carbs51.7 g
- Sodium2.2 g
The mochi toasted in sesame oil gets so wonderfully fragrant as it soaks up the dashi — absolutely irresistible! Tomu-maro's mizore nabe is loaded with grated daikon, so it feels light and refreshing even as a hearty hot pot♪
Ingredients
3 servings- Mochi (rice cakes)4
- Chicken thigh1
- Potato starch (katakuriko)a pinch
- Daikon radish (grated)1/2
- Mizuna (Japanese mustard greens)to taste
- Napa cabbageto taste
- Enoki mushroomsto taste
- Shiitake mushroomsto taste
- Aburaage (fried tofu pouch)to taste
- Yuzu zest, finely choppeda pinch
- ★Water5 cups
- ★Shiro dashi (white dashi)100cc
- ★Sake1 tbsp
- ★Salt1 tsp
- ★Soy sauce1 tsp
- ★Sugar1/2 tsp
- Sesame oil1 tbsp
Directions
35 min- 1
Cut the aburaage into thin strips and slice the core of the napa cabbage into thin vertical strips. Cut 1 chicken thigh into bite-sized pieces and lightly coat with a pinch of potato starch.
- 2
Add the ★ seasonings to a pot and bring to heat. Add the chicken and vegetables, then simmer over medium heat. While simmering, grate the 1/2 daikon radish.
- 3
Lightly squeeze out excess liquid from the grated daikon before using.
- 4
Arrange the 4 mochi on a plate, moisten them with water, and microwave for 2 minutes until soft.
- 5
Heat 1 tbsp of sesame oil in a frying pan over medium heat, add the softened mochi from Step 4, and pan-fry until golden brown.
- 6
Add the pan-fried mochi to the pot, then add the grated daikon and a pinch of finely chopped yuzu zest. Adjust the overall flavor with salt, and add sugar to taste for a mellow finish.
- 7
Ladle into serving bowls and enjoy. Optionally, serve with a green onion salt sauce as a condiment for extra flavor.
Nutrition
Per serving- Calories350 kcal
- Protein12.8 g
- Fat7.3 g
- Carbs51.7 g
- Sodium2.2 g
Tips
Pan-frying the mochi in sesame oil adds a wonderful toasty aroma. The potato starch is optional — it adds a slight thickening to the broth, but the dish is just as delicious without it. If you do use it, keep the amount small to avoid making the broth too thick.