Place skewers in shallow pan. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes longer, or until chicken is tender. Add enough Mochi-flour to make a stiff dough for dango, roll into small marble sized balls and make a slight impression on each side, by pinching.
Drop balls into boiling dashi .
Cut fish into small pieces. Grind Miso in surabachi. Add the gourmet powder and garnish with chopped green onions. Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drain in a sieve and cool quickly under cold running water.