Cut the chicken thighs into small bite size pieces. Cut daikon into quarter rounds and 1/4 inch thick. Cut carrots into round 1/4 inch thick slices. Cut shiitake into thin slices, about 10 slices per inch.
Combine cut boneless chicken thighs and broth in a pot and heat to a boil.
Add daikon radish, carrots and shiitake mushrooms, and simmer until the vegetables turn soft.
Add sake, light-colored soy sauce, mirin, and kosher salt and simmer on low heat to allow the taste of the broth soak into the vegetables.
Grill the mochi in a pan or broil them in the oven until puffy and slightly browned.
Put some broth in the bowl first before adding the mochi. Then add the mochi to the individual bowls. This will help to prevent the mochi from sticking to the bowl. Then finish serving the soup with veggies and meat over the mochi.
Garnish with mitsuba parsley and/or yuzu peel.
Story Behind this Recipe
This is the New Year's mochi soup I grew up with. It always reminds me of celebrating New Years with my family in Japan.
The soup is on the salty side, the way we like it, but you can adjust it to your taste. The saltiness is a good fit with mochi.