Rinse 300g Mochigome thoroughly under cold running water until the water runs clear. Place the rinsed Mochigome in a bowl and add 400g Water for soaking. Soak for at least 4 hours, or preferably overnight. Drain the Mochigome very well before use.
Cut 150g chicken thigh into 1.5 cm cubes.
Slice 60g shiitake mushrooms thinly.
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