1 quart cold water
1 ounce dashi kombu  (kelp)
1 ounce dried bonito flakes  (dried fish flakes)

Fill a medium size pot with water and put in the kombu.  Heat, uncovered for about ten minutes.  Remove the kombu just before the water boils.  Press your thumb nail into the fleshiest part of the kombu.  If it is soft enough,
flavor has been obtained in the dashi.  If it is tough, put it back in the pot for one or two minutes.  After removing kombu, bring the dashi to a full boil.  Add one quarter cup of cold water to bring the temperature down quickly and immediately add bonito flakes.  Bring to a full boil and remove from heat.  Allow the bonito flakes to begin to settle to the bottom of the pot (about thirty seconds to one minute)  Remove any foam and strain through a cheesecloth lined sieve.

½ pound of chicken, deboned with skin
4 pieces shrimp, shelled and deveined
1 medium carrot
1 medium daikon
1 bunch mizuna  (japanese vegetable)
Edible chrysanthemum leaves (optional)
3 1/3 cups dashi  (fish stock)
1 teaspoon salt
½ teaspoon shoyu
4 pieces mochi, grilled   (glutinous rice cake)

Slice chicken diagonally into thin pieces and sprinkle lightly with salt.  Blanch in lightly salted water about two minutes and drain.  Peel, devein and wash shrimp.  Leave the tails on.  Boil in salted water until firm and pink, about 3 minutes.  Cool in ice water.

Slice carrots and daikon about ¼ inch thick.  Parboil about ten minutes or until tender.  Parboil mizuna until almost tender and set aside.

In a pot, bring dashi to a boil.  Reduce heat keep at simmer.  Add salt and soy sauce to taste.  Grill the mochi over charcoal or an oven boiler.  Turn the mochi to make sure it does not burn.  The outside of the mochi should be crisp and light brown.

Place grilled mochi in individual dishes.  Place a mound of mizuna next to the mochi.  Add chicken, shrimp, daikon, and carrots.  Carefully ladel on simmering soup.  Serve immediately.