One quart cold water
One ounce dashi konbu
One ounce dried bonito flakes
Fill a medium size pot with water and put in the konbu. Heat, uncovered about ten minutes. Removed the konbu just before the water boils. Press your thoumbnail into the fleshiest part of the knobu. If it is soft enough flavor has been obtained in the dashi. If it is tough, put it back in the pot for one to two minutes. After removing knobu, bring the dashi to a full boil. Add one quarter cup of cold water to bring temperature down quickly and immediately, add bonito flakes. Bring to a full boil and remove from heat. Allow the bonito flakes to begin to settle to the bottom of the pot (about thirty seconds to one minute). Remove any foam and strain through a cheesecloth lined sieve.
One half pound of chicken, deboned with skin
Four pieces shrimp, shelled and deveined
One medium carrot
One medium daikon
One bunch mizuna
Edible Chrysanthemum leaves (optional)
Three and one thirds cups dashi
One teaspoon salt
One half teaspoon shoyu
Four pieces mochi, grilled
Slice chicken diagonally into thin pieces and sprinkle lightly with salt. Blanch in lightly salted water about two minutes and drain. Shell, devein and wash shrimp. Leave the tails on. Boil in lightly salted water until firm and pink, about 3 minutes. Cool in iced water.
Slice carrots and daikon about one quarter inch thick. Parboil about ten minutes or until almost tender. Parboil mizuna until almost tender and set aside.
In a pot, bring the dashi to a boil. Reduce heat and keep at a simmer. Add salt and soy sauce to taste. Grill the mochi over charcoal or an oven broiler. Turn the mochi to make sure it does not burn. The outside of the mochi should be crisp and light brown.
Place grilled mochi in individual dishes. Place a mound of mizuna next to the mochi. Add chicken, shrimp. Dailkon, and carrots. Carefully ladel on simmering soup. Serve immediately!