Komatsuna Japanese Mustard Greens and Mochi Soup

A light soup made with simple but tasty ingredients. The mochi rice cakes are soft, gooey, and full of flavor.

Komatsuna Japanese Mustard Greens and Mochi Soup
Photographed by HITOSHI MATSUSHIMA


Recipe by
Yuko Watanabe

Easy

Chicken

Vegetables

Soups & Stews

260kcal

10minutes

Ingredients (Serves 1)

  • 1/4 bunch komatsuna Japanese mustard greens
  • 1 mochi rice cake (pre-cut into rectangles)
  • 50 g chicken tenderloins
  • Just under 2 tbsp sesame oil
  • 300 ml soup
    Note

    *Made with granulated soup stock (Chinese).

  • Salt, to taste
  • Pepper, to taste
  • 2 tsp sake
  • 1/2 tsp soy sauce

Directions

1

Fill a wide pot or deep frying pan with water and bring to a boil. Immerse the komatsuna, starting with the roots, and boil until the stems and leaves are tender. Remove and cut into 4 cm lengths. Remove the tendon from the chicken. Hold the blade at an angle and cut the chicken into 4 equal slices. Season with salt and pepper. Cut the mochi into 4 equal pieces.

2

Heat the sesame oil in a pot and stir-fry the sliced chicken until the surface color changes. Add the komatsuna and stir-fry briefly. Add the soup and reduce the heat to medium-low.

3

Add the mochi, sake, and soy sauce, and season with salt and pepper. Simmer until the mochi is soft. Divide between two serving bowls and sprinkle a pinch of pepper over each.

Advice

Add the mochi to the soup one piece at a time, to prevent the pieces from sticking together once softened.