Directions

To Prep

1. Clean niboshi by removing heads and cuts. Then put the niboshi into a straining/dashi bag.
2. In a pot, add 4 cups of water and put niboshi bag in. Leave to soak for 10 hrs or overnight. This will be the pot of dashi.

To Cook

1. Rinse sobagome. In a pot, add the rinsed sobagome and enough water to immerse it. Bring to boil for 15 mins, then remove from heat and drain the water. Set sobagome aside.
2. In the meantime, soak dried shiitake mushrooms in water to rehydrate. Slice shiitake mushrooms, carrot, chikuwa, konnyaku, and chop the spring onions. Rub salt onto konnyaku slices and rinse to remove smell.
3. Cut chicken thighs into 1cm pieces and rub sake into it. Set aside.
4. In the dashi pot, add shiitake and bring contents to boil.
5. Leave to simmer for 2-3 mins before removing the niboshi bag.
6. Add chicken, carrots, konnyaku, and mirin into the dashi pot and simmer.
7. Add the cooked sobagome, garnish with spring onions, and flavour with light soy sauce.

Optional step: Add a slice of sudachi or chopped yuzu peels to add more flavour to the dish.