Ozoni (Japanese New Year Mochi Soup - Kanto Style

• Meat

  • 1 Chicken thigh (160 g, 5.6 oz

• Produce

  • 4 stalks Komatsuna or spinach
  • 4 stalks Mitsuba

• Canned Goods

  • 4 cups Dashi

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 1/4 tsp Kosher salt

• Beer, Wine & Liquor

  • 2 tbsp Sake

• Other

  • 4 Mochi (japanese rice cakes
  • Yuzu zest (optional

Found on justonecookbook.com

Description

Directions

• Gather all the ingredients.
• Cut the chicken into bite-size pieces and put them in a small bowl, add ¼ tsp. kosher salt.
• Add sake and mix well with hands. Let the chicken marinated for 15 minutes.
• Meanwhile blanch the komatsuna or spinach in boiling water and cook until tender (do not over cook). Soak in iced water after removing from pot to stop cooking further.
• Squeeze the water out and cut into 1.25 inch (3 cm) length.
• Make a knot with each Mitsuba’s stem. Peel the yuzu skin.
• If there is too much pith was removed along with yuzu’s skin, trim with knife. Julienne the yuzu peel very thinly.
• Add 4 cups (960 ml) dashi in a large saucepan or pot and bring it to boil. Once boiling, add the chicken pieces.
• Once all the chicken is added, cover to cook for 5-7 minutes, depending on the size of chicken.
• Once the chicken is cooked, skim the foam and fat on the surface.
• Add 1 Tbsp. sake, 1 Tbsp. soy sauce, and 1 tsp. kosher salt. Mix well and keep it on simmer.
• When everything else is ready, start toasting mochi in a toaster oven. Optionally you can do this on a frying pan or oven as well.
• Serve the chicken and soup, add the mocha and komatsuna, and finally topped with mitsuba and yuzu. Enjoy immediately.