New Year soup with rice cakes (Ozōni)

1. Knead the glutinous rice flour with the water into a dough as soft as an earlobe, shape into 8 flat discs and cook in boiling water until they float, plus 2 more minutes; lift into cold water.

2. Cut the chicken thighs into bite-sized pieces and the daikon and carrot into thin rounds (you can cut pretty flower shapes from the carrot).

3. Bring the dashi to the boil with the soy sauce and salt, add the chicken, daikon and carrot and simmer for 10 minutes, skimming off any foam.

4. Drain the rice cakes and toast lightly in a dry non-stick pan for 2 minutes per side – they become a little crisp outside but stay chewy inside.

5. Place 2 rice cakes in each bowl and ladle over the hot soup with the chicken and vegetables.

6. Garnish with mitsuba leaves and serve.

Tip: In Japan ozōni is eaten on the first morning of the New Year, and the recipe differs by region – even by family. The rice cakes are very sticky: eat them slowly in small bites. Parsley leaves can replace mitsuba.