Zoni

4 pieces of cut mochi
100 g chicken leg meat
1/4 bunch komatsuna
3-4 cm carrots
3 cups of dashi (ichiban dashi)
1/2 teaspoon salt
1 teaspoon usukuchi (light flavored) soy sauce
yuzu (citron)

1. Mix and heat up dashi, salt and soy sauce.
2. Wash komatsuna, boil stems down, cut into 3 cm pieces.
3. Divide meat into 4 pieces.
4. Lightly peel carrots. In intervals cut 5 triangular pieces out of the carrot lengthwise. Slice into 7-8 mm flower-shaped pieces.
5. Grill mochi on broiler net until toasted and inside is puffy.
6. Gently pour dashi over mochi, meat, and komatsuna and carrots. Garnish with yuzu peel.