4 Servings
8 round mochi (sweet rice cake)
4 cups Kelp dashi
2 oz daikon radish, thinly sliced and cut with flower shaped cookie cutter
2 oz carrot, thinly sliced and cut with flower shaped cookie cutter
4 stalks mitsuba (Japanese Herb), optional
1/4 cups Saikyo miso (Kyoto white miso)
- Grill the mochi until tender and puffed. Wash burned part with warm water.
- Peel daikon radish, slice thinly about 1/16 inches thickness and shape them like flower or cut with flower shaped cookie cutter.
- Peel carrot, slice thinly about 1/16 inches thickness and shape them like flower or cut with flower shaped cookie cutter.
- In a medium pot, heat 4 cups of dashi, radish and carrots until vegetables are tender. Add saikyo miso using strainer. Do not boil mixture after you add miso.
- Serve two mochi, radish and carrot slices in an owan (Japanese wooden soup bowl) and pour miso soup. Garnish with a stalk of mitsuba on top.
