Ingredients to make sonic:
- 1 chicken thigh,
- 1/2 yellow lemon,
- 4 komatsuna leaves (can be another leaf),
- 1/2 red and 1/2 white kamaboko fish paste cake,
- 4 pieces of rectangular mochi.
How to make sound:
- Make the broth for the soup.
- Put 4 g of dry kelp in a pan with 1.2 liters of water and leave it on a low heat.
- When it starts to boil, add 20 gr of dry tuna crumbs.
- Immerse it for 2 or 3 minutes, removing the foam.
- Put kitchen paper in a colander and strain.
- Grill both sides of the mochi on a gas grill over low heat until puffed up and lightly browned.
- Remove the small roots from the komatsuna and boil the leaves.
- Cut the kamaboko, making wavy lines with back-to-front knife motions.
- Cut the lemon peel in the shape of pine needles, for decorative purposes.
- Place mochi and other ingredients in deep plates.
- For the broth add two teaspoons of soy sauce, a tablespoon of sake and just over ½ teaspoon of salt.
- Pour the soup into each plate and garnish with the lemon peel slices.
