Soni recipe

Make the soup broth. Put 4 gr of dry kelpo in a pan with 1.2 liters of water and leave it over low heat. When it begins to boil, add 20 gr of dry tuna crumbs. Immerse it for 2 or 3 minutes, removing the foam. Put paper paper on a strainer and give it up the two sides of the Mochi on a gas grill over low heat until they swell and are slightly gold The boiling broth of Step 2. Remove the small roots of the komatsuna and boil the leaves. Cut the Kamaboko, making wavy lines with back movements backwards. Cut the lemon peel in the form of pine needles, for decorative purposes. Place Mochi and other ingredients in the deep dishes. For the broth add two teaspoons of soy sauce, a tablespoon of sake and just over ½ teaspoon of salt. Pour the soup on each plate and adorns it with the lemon peel cuts.