Spring Cabbage Rice Ball
Japanese Chicken Rice
Grilled Brussels Sprouts
Spinach and Ham Omelet
Cook
30 min
Instructions
Step 1
Briefly blanch the oysters and drain off any excess water.Cut the daikon radish and carrot into thin strips about 1.5 inches long, then parboil them. Boil the spinach, then cut it into 1.5-inch lengths. Slice the narutomaki into thin pieces.
Step 2
Combine [A] in a pot and bring to a boil. Once boiling, let it simmer for 2–3 minutes, then add [B].
Step 3
Add the oysters, grilled sea eel, daikon radish, and carrot to the pot from step 2 and lightly simmer. Arrange the boiled mochi, spinach, and sliced narutomaki in bowls, then ladle the broth and other ingredients over them. Serve immediately.
