Steps

1. Cut Scallion 1/2 stalk into 5cm lengths, open them up, and thinly slice.
   🕒 02:31
2. Remove the white pith from Yuzu Peel To taste and cut into a pine needle shape for garnish. **Tip:** Don't cut all the way through when making the pine needle shape; leave a small connection for a cute finish.
   🕒 03:09
3. Cut Fish Cake 1/3 piece into 5mm thick slices, make a slit, and cut into a pine needle shape for garnish. **Tip:** Make alternating slits and roll them up to create adorable pine needle shapes.
   🕒 04:54
4. Trim excess skin and sinew from Chicken Thigh 1 piece and cut into bite-sized pieces.
   🕒 05:48
5. Quickly blanch Mitsuba Several sprigs in boiling water, then immediately immerse in ice water to maintain its vibrant color.
   🕒 06:38
6. Tie the blanched Mitsuba into pairs. **Tip:** Cross the left sprig over the right, then loop it up from the bottom and pull gently to shape.
   🕒 13:07
7. In a pot, combine the cut Chicken with [A] Cooking Sake (Rice Wine) 4 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Soy Sauce 2 tbsp, and Sugar 1 tbsp. Simmer over medium heat until the chicken is cooked through. Let it cool.
   🕒 07:14
8. In a separate pot, warm Dashi Broth 600cc with [B] Salt A pinch. Add the cooled chicken simmering liquid ([C] 2-3 tbsp) to adjust the flavor. **Tip:** Adding the chicken simmering liquid enhances the umami and depth of flavor.
   🕒 10:13
9. Once the dashi is warm, briefly cook the sliced Scallion.
   🕒 12:14
10. Grill Mochi 4 pieces.
    🕒 14:21
11. In serving bowls, arrange the grilled Mochi, cooked Chicken, garnished Fish Cake, tied mitsuba, pine needle-cut Yuzu Peel, and briefly cooked Scallion.
    🕒 14:51
12. Pour in the hot dashi and serve with Roasted Seaweed (Nori) To taste.
    🕒 15:31