■ Salt…a little

■ Salad oil ... 1 tablespoon

■ Chicken thigh meat ... 2 pieces

■ Burdock root…1

■ Long green onion ... 1 piece

■Mitsuba (Japanese parsley)…1 bunch (100g)

■Mizuna...1/2 bunch (100g)

Maitake mushrooms…1 pack

■ Shirataki … 1 bag

A water…1,000mL

A Bonito Soup Stock with Flying Fish…2 bags

A salt ... 1 teaspoon

A Light soy sauce…50mL

A sake…50mL

A mirin…2 tbsp

① Crush the rice with a pestle. (Half of the grains of rice remain) Divide this into 4 equal parts. Wet your hands and add a little salt to the rice, and then use a pair of throwaway chopsticks (unsplit) as a skewer. 

② Heat salad oil in a frying pan, put ① in it and bake it. When cool, remove chopsticks and cut in half.

③ Cut the chicken thighs into bite-sized pieces.

④ Cut the burdock into small pieces. Slice the green onion diagonally. Cut mitsuba and mizuna into 5 cm wide pieces. Separate the maitake mushrooms into small bunches.

⑤ Boil the shirataki, remove the smell, and cut into easy-to-eat lengths.

⑥Put A in a pot, and when it boils, add ingredients from ③ to ⑤ and simmer. When the ingredients are cooked, add ② and when it's warmed up, it's ready to eat♪