Ingredients
4
dried shiitake mushrooms
11
oz chicken thighs (deboned - put them aside for later)
11
oz salmon fillet, skin on, scaled
4
scallions, white part only trimmed
4
mitsuba sprigs, root part removed
4
large raw tiger prawns, peeled with tails left on
Directions
1.
1. make the stock soup, soak the dried shiitakes overnight in 4 cups of cold water, remove the softened shiitake mushrooms and pour the water into a pan. Bring to a boil, add the chicken bones, then reduce heat to medium. Skim frequently to remove scum. After 20 minutes reduce the heat to low. Simmer for 30 minutes until the liquid has reduced by a third. Strain the stock into another pan.
2.
2. Chop the chicken and salmon into small bite size cubes. Par-boil them both in boiling water with 1 tbsp sake for 1 minute. Drain and wash off the scum under cold water.
3.
3. Scrub the satoimo or artichokes with a hard brush, and thickly peel. Put in a pan and add enough water to cover. Add a pinch of salt to bring to a boil. Reduce heat to medium, cook for 15 minutes and drain. Rinse the satoimo (to remove the sticky juice) or artichokes under running water. Wipe gently with kitchen paper. Cut the satoimo or artichokes, daikon and carrots carrots in 1/2 inch cubes.
4.
4. Remove and discard the stalks from the soaked shiitake and slice the caps thinly. Chop the white part of the scallions into 1 inch lenght.
5.
5. Put the mistuba sprigs into a sieve and pour hot water over them. Divide the leaf and stalk parts. Take a stalk and fold it in two, then tie it in the middle to make a bow. Make 4 bows.
6.
6. Cut the lime into four 1/8 inch thick round slices. Hollow out the inside to make rings of peel.
7.
7. Add the remaining sake to the soup stock and bring to a boil. Add the daikon carrot and shiitake. Reduce the heat to medium and cook for 15 minutest.
8.
8. Put the prawn, satoimo or artichokes, scallions, chicken and salmon into a pan. WAit for 5 minutes, then add the shoyu. Reduce the heat to low and add the ginko nuts.
9.
9. cut the mochi in half crossways. Toast under a moderate preheated grill. Turn every minute until both sides are golden and the pieces have started to swell like a balloon; this will take 5 minutes.
10.
10. Quickly place the toasted mochi in individual soup bowls and por the hot soup over the top. Arrange a mitsuba leaf in the center of each bowl, put a yuzu or lime ring on top and lay a mitsuba bow across. Serve immediately.
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