■ Mochi ... 4 pieces

■ Radish ... 100g

■ Carrots ... 1/3 pieces

■ White onion ... 1

■ Shiitake mushrooms ... 2

■ Kamaboko…8 pieces

■ Trefoil ... a little

■ Bonito Soup Stock with Flying Fish…1 bag

■Water…600mL

■ Soy sauce... 1 tablespoon

■ Salad oil ... 1 teaspoon

 

① Cut the daikon radish and carrot into round slices of about 1 cm, and hollow out the flower shape.Thinly slice the shiitake mushrooms and cut the trefoil into 3-4cm lengths.

② Cut the white onion into 3-4cm lengths.Heat salad oil in a frying pan and fry white onions until they are browned.

③Put water, Bonito Soup Stock with Flying Fish, daikon radish, and carrots in a pot, bring to a boil, then reduce the heat to medium and simmer for 3 to 4 minutes, then remove the dashi pack. Once the radish and carrots are cooked, add the shiitake mushrooms, white onions, and soy sauce and bring to a boil.

④ Bake the mochi, put it in a bowl, and top with ③ kamaboko and mitsuba leaves.