Gomoku Zosui

Prepare the ingredients: Cut the chicken thigh into small, bite-sized pieces. Thinly slice the shiitake mushrooms. Peel and julienne the carrot. Blanch the spinach briefly, then squeeze out excess water and chop into 2cm lengths. Thinly slice the kamaboko. Whisk the egg lightly in a small bowl. Thinly slice the scallion.

In a medium pot, combine the dashi stock, usukuchi soy sauce, mirin, and sake. Bring the mixture to a gentle simmer over medium heat.

Add the chicken thigh, shiitake mushrooms, and carrot to the simmering broth. Cook for 5-7 minutes, or until the chicken thigh is cooked through and the vegetables are tender.