Name: Chicken in Grilled Rice Cake Soup (Tori Zōni )
Yield: Serves 4.
Cuisine: Japan
Ingredients: Pinch of salt; 4 omochi (glutinous rice cakes); 1 chicken breast, skinned and boned; 1 teaspoon saké (rice wine); 3–4 inches carrot; 8 large fresh button mushrooms; 12 fresh snow peas; 3–3½ cups Oriental Chicken Broth

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Grilled cakes of glutinous rice taffy in a rich chicken broth make a very satisfying soup. It’s really a small colorful meal in a bowl, with its generous garnishes of chicken shreds, snow peas, carrots and mushrooms.

Ingredients

1 chicken breast, skinned and boned
1 teaspoon saké (rice wine)
Pinch of

Method

Season the chicken breast with the rice wine and salt, and grill or broil it over moderate heat for 8–10 minutes. It will char and dry slightly on the outside, but be moist inside. Shred the chicken with your fingers (the irregular strips will absorb the soup and thus be more flavorful here than if evenly sliced), and put it aside.

Keep the grill or broiler going and place the rice cake