Elizabeth Andoh

Chicken in Grilled Rice Cake Soup

Tori Zōni

Preparation info
  • Serves

    4

    .
    • Difficulty

      Medium

Appears in
At Home with Japanese Cooking
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