Cut the mochi in half and make cross-shaped cuts on each piece.

Heat vegetable oil in a pot to 160°C and fry the mochi until golden brown, flipping occasionally.

Grate the daikon and drain excess water. Cut the green onion into 6cm pieces, remove the core, slice the core diagonally, and julienne the remaining parts. Soak the julienned onion in water for 10 minutes and drain. Separate the shimeji mushrooms into small clusters.

Trim excess fat from the chicken thigh and cut it into bite-sized pieces.

In a clay pot, combine water and soy sauce, and heat over medium heat. Once boiling, add the chicken, cover, and simmer on low heat for 5-6 minutes.

Add shimeji mushrooms, green onion cores, and grated daikon to the pot. Cover and simmer for another 2 minutes.