Cut the stalks of the nanohana into 2 cm lengths. Cut the leaves into about the same size. Thinly and diagonally slice the chikuwa.
Put the water, dashi, soy sauce, sake, and chikuwa into a pot and turn on the heat. Once it comes to a boil, lower the heat to medium and simmer for 20-30 seconds.
Temporarily turn off the heat and give it a taste. If you're unsatisfied, add some salt to season. Turn the heat back on and scatter in the nanohana. When the color of the nanohana becomes vivid, turn off the heat and it's complete.
Story Behind this Recipe
I wanted a soup for dinner, so using the ingredients on hand, I made this clear soup off the top of my head. It was pretty good, so I decided to write down the recipe. The flavor and slight sweet taste of the chikuwa makes this delicious.
Since you want to enjoy the beautiful color in this dish, add the nanohana right before eating. Since you don't need to parboil, you can cut them up and wait to use them until the appropriate time.