雑煮（鶏と小松菜の雑煮）｜食事処さくらさんのレシピ書き起こし

Slice the kamaboko thinly, and cut the trefoil into bite-sized pieces.
Cut the Japanese mustard spinach vertically with a knife at the base, wash it under running water and cut it into bite-sized pieces.
Loosen the maitake mushrooms with your hands and add them to the pot.

Heat the mochi in the microwave for about 20 seconds, then cut into bite-sized pieces.
Wipe off the moisture from the chicken thighs with kitchen paper and remove the blood, cartilage, and sinews.
Cut into small bite size pieces and put in a pot.

Put (A) in the pan from step 2 and heat over medium heat.
Bring to a boil while removing the scum, then add the Japanese mustard spinach and bring to a boil again.
Cover and simmer for 15 minutes.

After 15 minutes, take out the dashi pack.
Taste and adjust with soy sauce (not listed) if not enough.
Add the mochi and mitsuba stalks and bring to a boil again.
Cover and simmer for 3 minutes.

器に入れ、かまぼこと三つ葉の葉の部分を盛り付けて完成。