Back to 4 servings Broth 4 cups dashi, homemade, instant or vegan 1 sheet kombu, 3 x 3 inches 6 dried shiitake mushrooms, soaked in warm water 1 hour, stems removed, thinly sliced; keep soaking liquid 2 tablespoons soy sauce 1 tablespoon sake 0.5 teaspoon kosher salt, adjust to taste Toppings 0.25 cup daikon, cut into flowers or cubes 0.25 cup carrot, cut into flowers or cubes 0.5 cup spinach or komatsuna, blanched, cut into 1.5-inch lengths 4 pieces kiri mochi, shelf-stable rice cakes Garnish mitsuba or radish sprouts, optional yuzu peel, optional, thinly sliced, pith removed
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1 Step 1: Rinse the dried shiitake and soak them in warm water for at least 1 hour. Squeeze out the excess liquid, remove the stems, slice the caps thinly, and keep the soaking water for stock.2 Step 2: Combine the dashi, kombu and the reserved shiitake soaking water in a pot. Bring to a gentle simmer over medium-low heat, keep it there for about 30 minutes, then remove the kombu before it boils.3 Step 3: Add the sliced shiitake, daikon and carrot to the broth. Raise the heat to bring it to a boil, then lower it, cover and simmer 8 to 10 minutes until the daikon is tender.4 Step 4: Season the broth with soy sauce, sake and salt, tasting so it is slightly saltier than your final preference. Keep it at a gentle simmer.5 Step 5: Toast the kiri mochi in a toaster oven at 375°F (190°C) for about 10 minutes, or on a parchment sheet under a broiler, until puffed and golden. Watch closely so they do not burn.6 Step 6: Blanch the spinach or komatsuna in boiling water for 1 to 2 minutes until just tender, then drain, squeeze dry and cut into lengths.7 Step 7: Place a toasted mochi in each bowl. Add the greens and the cooked carrot and daikon, then ladle over the hot broth with shiitake. Garnish with mitsuba or sprouts and yuzu peel and serve right away.getsaucepan.com/r/968114da-2d7f-5926-880d-d437cbb59464
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