INGREDIENTS
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4 cups water, divided
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1 pound boneless chicken thighs
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8 slices carrot
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1/4 cup sake
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2 teaspoons salt
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1 tablespoon soy sauce
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4 shiitake mushrooms, sliced
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3-4 pieces of fish cake, sliced
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1 small bunch spinach, lightly boiled and drained
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4 mochi
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1 yuzu or Meyer lemon zest