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INGALLS PHOTOGRAPHY
Ingredients
For the Soup Base:
- 4 dried shiitake mushrooms
- 4 cups chicken stock, divided
- 2 boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 oz. daikon radish, peeled and cut on the bias ¼ inch thick
- 1 carrot, peeled and cut on the bias ¼ inch thick
- 4 oz. kamaboko (Japanese fish cake), cut crosswise into ¼-inch-thick slices
- 1 cup spinach, stems trimmed
- 1 Tbsp. sake
- 1 tsp. soy sauce
- Kosher salt, to taste
- 4 kiri mochi (glutinous rice cakes)
- Mitsuba or parsley sprigs, for garnish
Directions
- Position a rack in the center of the oven and preheat to 425°F. To a medium heatproof bowl, add the shiitakes. In a small pot, bring 1 cup of the stock to a boil. Pour over the shiitakes and set aside until softened, 4–6 minutes. Using a slotted spoon, transfer the shiitakes to a second bowl and discard the stems. Strain the soaking liquid through a fine-mesh strainer back into the pot, discarding any dirt or sediment.
- Add the chicken and remaining stock to the pot and bring to a boil. Turn the heat to medium and add the daikon and carrot. Cook, stirring occasionally, until the chicken is cooked through, 6–8 minutes. Add the kamaboko, spinach, sake, soy sauce, and reserved shiitakes, and season to taste with salt. Cook until the spinach is wilted, about 2 minutes. Keep warm.
- Meanwhile, place the kiri mochi directly on the oven rack and bake, turning as needed, until browned in spots and puffed, 6–8 minutes.
- Divide the kiri mochi among four bowls and ladle the soup over top. Garnish with mitsuba and serve hot.