Simple Chicken Ozoni (Mochi Soup) (Kanto Style)
Simple Chicken Ozoni (Mochi Soup) (Kanto Style)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, simple chicken ozoni (mochi soup) (kanto style). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have simple chicken ozoni (mochi soup) (kanto style) using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Simple Chicken Ozoni (Mochi Soup) (Kanto Style):
  1. Get 100 grams Chicken thigh (chopped into 2- to 3-cm cubes)
  2. Prepare 50 grams Daikon radish (sliced into 5-mm thick wedges)
  3. Get 30 grams Carrots (sliced into 5-mm thick wedges, or cut into florets)
  4. Take 2 Shiitake mushrooms (quartered)
  5. Prepare 50 grams Taro root (sliced into 1-cm thick rounds)
  6. Make ready 80 grams Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths)
  7. Take 1 dash Yuzu peel (Thinly sliced)
  8. Take 2 to 4 Mochi (rice cakes)
  9. Take 5 grams Bonito-based dashi stock granules
  10. Take 1/2 tbsp Soy sauce
  11. Get 1 tsp Salt
  12. Take 2 tsp Sake
Instructions to make Simple Chicken Ozoni (Mochi Soup) (Kanto Style):
  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.

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