Cut the cabbage into 3cm-wide pieces, slice the green onion diagonally into 1cm-wide pieces, and thinly slice the burdock root after scraping off the skin with the back of a knife. Soak the burdock root in water and drain. Cut the carrot into half-moon slices (2-3mm thick), separate the maitake mushrooms into small clusters, and julienne the ginger.

Cut the mochi into halves.

Cut the chicken into bite-sized pieces.

In a pot, add water, sake, chicken, burdock root, and ginger. Mix lightly, cover, and heat over medium heat. Once boiling, skim off any foam and cook covered for 6-7 minutes.

Add the seasonings (mirin and miso) and stir until the miso dissolves. Then add cabbage, green onion, carrot, and maitake mushrooms. Cover and cook for 3-4 minutes.