Simple Chicken Ozoni (Mochi Soup) (Kanto Style)

Name: Simple Chicken Ozoni (Mochi Soup) (Kanto Style)
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Chicken thigh (chopped into 2- to 3-cm cubes); 50 grams Daikon radish (sliced into 5-mm thick wedges); 30 grams Carrots (sliced into 5-mm thick wedges, or cut into florets); 2 Shiitake mushrooms (quartered); 50 grams Taro root (sliced into 1-cm thick rounds); 80 grams Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths); 1 dash Yuzu peel (Thinly sliced); 2 to 4 Mochi (rice cakes); 5 grams Bonito-based dashi stock granules; 1/2 tbsp Soy sauce; 1 tsp Salt; 2 tsp Sake

cookpad.japan @cookpad_jp

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.

I highly recommend using bonito flakes, (rather than granules) for the dashi stock.
If you prefer soft mochi, stew them in a bit of the broth.
Select fatty chicken thigh for a richer and tastier broth.
For digestive relief from overeating during New Year's celebrations, add a little grated daikon radish. For 2 servings. Recipe by Nuchigusui-

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.

cookpad.japan @cookpad_jp

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.

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Ingredients

2 servings

100 gramsChicken thigh (chopped into 2- to 3-cm cubes)
50 gramsDaikon radish (sliced into 5-mm thick wedges)
30 gramsCarrots (sliced into 5-mm thick wedges, or cut into florets)
2Shiitake mushrooms (quartered)
50 gramsTaro root (sliced into 1-cm thick rounds)
80 gramsKomatsuna greens (parboiled, chopped into 3- to 4-cm lengths)
1 dashYuzu peel (Thinly sliced)
2to 4 Mochi (rice cakes)
5 gramsBonito-based dashi stock granules
1/2 tbspSoy sauce
1 tspSalt
2 tspSake

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Steps

1

Bring 800 ml water to a boil, add the chicken, and simmer for 20 to 30 minutes while skimming the scum. Add the bonito dashi, soy sauce, salt and sake to season.
2

Parboil the daikon radish, carrots, and taro root separately.
3

Add the shiitake mushrooms to the broth from Step 1, add the daikon, carrots, and taro root, and briefly heat.
4

Put grilled mochi in a bowl with the soup from Step 3, then garnish with parboiled komatsuna and yuzu.