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1
Tokyo style — prepare a clear dashi from katsuobushi or chicken. The broth must be clean and light in colour; any cloudiness indicates the stock has been boiled rather than held at a gentle simmer. Strain through fine muslin and season. The broth is ready when it is translucent and carries a clean, savoury depth on the palate.
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2
Tokyo style — toast the square kakumochi under a grill or in a dry pan until the surface puffs and turns lightly golden. This step is where the dish lives or dies: a mochi that is not toasted before entering the broth will dissolve and lose structural integrity; a properly toasted piece holds its form in the bowl while yielding a soft interior.
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3
Tokyo style — lower the toasted kakumochi into the hot clear broth. Do not boil; hold at a bare simmer only long enough for the mochi to warm through and soften at its edges. Serve immediately: mochi left in broth past the point of service will over-swell and become difficult to eat.
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4
Kyoto style — dissolve shiro miso into hot dashi, whisking until fully incorporated. The broth should carry a pale, opaque ivory colour and a gently sweet, savoury aroma. Do not boil once the miso is added; boiling destroys the miso's character.
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5
Kyoto style — place round marumochi directly into the simmering white miso broth. No prior toasting; the Kansai method relies on the broth itself to soften the mochi. Simmer gently until the mochi is tender throughout but has not dissolved into the liquid. The mochi is ready when it yields to light pressure without resistance.
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6
Kyoto style — add the head-on prawns and sliced kintoki carrot to the broth and cook until the prawn shells are fully red and the carrot is just tender. Ladle into bowls and serve at once, ensuring each bowl receives one whole head-on prawn — its presentation is integral to the Kyoto preparation.