Mochi with Chicken Soboro
No need to use a knife for this quick and easy dish. The combination of savory chicken soboro and mochi rice cakes is amazingly delicious.
Photographed by HITOSHI MATSUSHIMA
Calorie count is per serving.
Ingredients (Serves 2)
- 4 mochi rice cakes (pre-cut into rectangles)
- 100 g ground chicken
- 2 tsp ginger juice
- Just over 1 tbsp sake
- Just over 1 tbsp soy sauce
- 1/2 tbsp mirin
- 3/4 tbsp sugar
- 4 leaves butterhead lettuce
Put the ground chicken in a pot, add [A], and mix together. Place over medium heat and simmer while stirring with 4 or 5 chopsticks. When it comes to a gentle boil, reduce the heat to low and continue stirring for 5-6 minutes until most of the liquid has evaporated. Empty into a tray.
Lightly dampen 2 mochi pieces with water and place on a heat-resistant plate. Microwave (600W), without covering with plastic wrap, for 80-90 seconds to soften.
Place the mochi pieces far apart when microwaving to prevent them from sticking together. It's best to microwave them two at a time.
Place the softened mochi in the tray and cover with chicken soboro. Repeat the process for the remaining mochi.
Plate the soboro and mochi with lettuce on the side.