1 carrot 1 daikon radish 1 bunch spinach 2 satoimo potatoes Lemon peel

SOUP STOCK:

4 1/2 c. dashi stock
1 tsp. sake
1 tsp. mirin
1 1/2 tsp. salt
1 tsp. soy sauce

Cut carrots, satoimo, daikon in appropriate size and boil. Also, for color, boil spinach, cool with running water, squeeze and cut. Prepare a seasoned soup stock.

In a serving bowl, place daikon on the bottom. Place the boiled mochi on top of it. Put the carrots, satoimo, spinach on top. Pour the seasoned stock over it and serve with pine needle-shaped orange peel.

For variation: You can add white fish meat slice, oyster, prawn, kamboko at your taste.