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Cut chicken thighs into small pieces. Put dashi soup stock, chicken, carrot, and shiitake in a medium pot and bring to a boil. Skim off any foam or impurities that rise to the surface. Turn down the heat to low. Add sake, sugar, and soy sauce in the soup. Simmer for a few minutes. Meanwhile grill mochi in the oven until softened. Add grilled mochi, kamaboko or naruto, and negi slices in the soup.
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