Chicken Mizutaki

Cut the whole bird into chunks.

Wash the komatsuna. Cut the napa cabbage's leafy parts large and the white parts smaller. Slice the white scallion diagonally.

Put water, the chicken, and the vegetables in a pot and place over heat.

Make mikan ponzu: juice the mikan, mix the juice 1:1 with soy sauce, and add a dash of mirin.

Cook the chicken and vegetables; eat with yuzu kosho or mikan ponzu to taste.

To finish: add maroni noodles.

The next morning, add rice to the leftover broth, stir an egg through, and make zosui. Scatter chopped scallion.