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.
Photographed by HITOSHI MATSUSHIMA
Soups & Stews
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 soupNote
*Made with granulated soup stock (Chinese).
- Salt, to taste
- Pepper, to taste
- 2 tsp sake
- 1/2 tsp soy sauce
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.
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.
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.
Add the mochi to the soup one piece at a time, to prevent the pieces from sticking together once softened.