Chicken, Kabocha & Mochi Mugi Stew in Shio-Koji Broth

Name: Chicken, Kabocha & Mochi Mugi Stew in Shio-Koji Broth
Ingredients: 1 piece (about 2″ x 2″ or 5 cm x 5 cm), kombu (dry kelp); 4 medium dry shiitake mushrooms, quickly rinsed; 3 1/3 cups (800 ml) water; 1 lb and 2 oz (about 500 g) boneless and skinless chicken thighs, cut into large bite-size peaces; 4 tablespoons liquid shio-koji; 2 tablespoons butter; 1 medium shallot, minced; 1 small knob ginger, minced (about 1 1/2 teaspoons); 2 cloves garlic, thinly-sliced; 1 packet (2 oz/ 50 g) mochi mugi barley; 2 tablespoons sake,; 14 oz (400 g) kabocha squash, cut into large bite-size pieces; Freshly-ground black pepper, for serving; Minced daikon leaves for garnish (optional); Yuzu shichimi togarashi (Japanese seven-spice powder), for serving

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Ingredients

1 piece (about 2″ x 2″ or 5 cm x 5 cm), kombu (dry kelp)
4 medium dry shiitake mushrooms, quickly rinsed
3 1/3 cups (800 ml) water
1 lb and 2 oz (about 500 g) boneless and skinless chicken thighs, cut into large bite-size peaces
4 tablespoons liquid shio-koji
2 tablespoons butter
1 medium shallot, minced
1 small knob ginger, minced (about 1 1/2 teaspoons)
2 cloves garlic, thinly-sliced
1 packet (2 oz/ 50 g) mochi mugi barley
2 tablespoons sake,
14 oz (400 g) kabocha squash, cut into large bite-size pieces
Freshly-ground black pepper, for serving
Minced daikon leaves for garnish (optional)
Yuzu shichimi togarashi (Japanese seven-spice powder), for serving