Steps

1. Prepare mitsuba and kamaboko for garnish by cutting them.
   🕒 00:18
2. Make a cut at the base of the komatsuna (1/2 bunch) with a knife, separating the stems.
   🕒 00:35
3. Rinse the dirt from the base of the komatsuna under running water.
   🕒 01:07
4. Chop the washed komatsuna into bite-sized pieces.
   🕒 01:18
5. Set aside the chopped komatsuna in a bowl or plastic bag.
   🕒 01:36
6. Tear the maitake mushroom (1 pack) into bite-sized pieces by hand.
   🕒 01:50
7. Microwave the mochi (2 pieces) for about 20 seconds.
   🕒 02:23
8. Cut the warmed mochi into bite-sized pieces. Key tip! When cutting firm items, use the heel of the knife and cut with controlled force to prevent slipping.
   🕒 02:36
9. Pat dry the surface of the chicken thigh (1/2 piece, 180g) with paper towels.
   🕒 03:20
10. Remove any blood spots or sinew from the chicken thigh.
    🕒 03:42
11. Check for any bones and cut the chicken thigh into small, bite-sized pieces.
    🕒 04:04
12. Add the cut chicken thigh and the torn maitake mushroom to a pot.
    🕒 04:25
13. Add water (500ml), cooking sake (2 tbsp), mirin (2 tbsp), soy sauce (1 tbsp), sugar (1 tsp), dashi pack (1 pack), and salt (2 pinches) to the pot.
    🕒 04:39
14. Gently heat the pot over medium-low heat. Key tip! To create a clear soup, avoid vigorous boiling. Simmer gently and slowly.
    🕒 05:40
15. Carefully skim off any impurities that rise to the surface from the chicken.
    🕒 06:02
16. Once the soup is simmering well, add the prepared komatsuna to the pot.
    🕒 06:23
17. Bring the soup back to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
    🕒 06:38
18. After 15 minutes, remove the lid and take out the dashi pack.
    🕒 06:58
19. Taste the soup and adjust seasoning with more soy sauce if needed.
    🕒 07:06
20. Once the flavor is balanced, add the cut mochi and the stem parts of the mitsuba to the pot.
    🕒 07:29
21. Bring the soup back to a strong simmer, then cover and cook on low heat for 3 minutes.
    🕒 07:46
22. Ladle the soup into bowls and garnish with the remaining mitsuba leaves and kamaboko.
    🕒 08:09