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1
KANTO — Prepare ichiban dashi from katsuobushi and chicken. Strain through a fine cloth until the liquid runs perfectly clear. Season with soy sauce and mirin. The broth must be subtly seasoned, tasting clean and delicate rather than assertive — this is the baseline the mochi will inhabit, not compete with.
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2
KANTO — Grill the rectangular kaku mochi dry over a flame or under a grill until the surface is lightly charred and puffed, and the interior has softened. This is where the Kanto dish lives or dies: the mochi must be toasted through so it is pliable and fragrant with a thin caramel shell, but not so far that it collapses — press it; it should yield with slight resistance.
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3
KANTO — Simmer carrot and burdock briefly in the seasoned dashi until just tender. Add kamaboko slices. Keep the soup at a full, rolling heat. Lay the grilled mochi into each bowl, ladle the extremely hot broth and vegetables over, and finish with mitsuba. Serve immediately — the mochi hardens rapidly below 50°C.
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4
KANSAI — Bring the dashi to a gentle simmer. Dissolve the shiro miso into the hot dashi, whisking until no lumps remain. Taste: the broth should be warm and faintly sweet, closer to comfort than salinity. Do not allow the miso broth to boil after dissolving — prolonged boiling deadens its character.
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5
KANSAI — Add the round maru mochi and head-on shrimp directly to the simmering miso broth without pre-toasting. Monitor closely — the mochi is done when it has softened and begun to swell visibly, and a skewer meets no resistance at its centre. Transfer immediately to bowls and serve at the highest possible heat.