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

Hello everybody, I hope you are having an incredible 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 bit tasty. This is gonna smell and look delicious.

Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is something that I have loved my entire life. They are fine and they look wonderful.

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

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. Get 50 grams Daikon radish (sliced into 5-mm thick wedges)
  3. Make ready 30 grams Carrots (sliced into 5-mm thick wedges, or cut into florets)
  4. Get 2 Shiitake mushrooms (quartered)
  5. Make ready 50 grams Taro root (sliced into 1-cm thick rounds)
  6. Get 80 grams Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths)
  7. Prepare 1 dash Yuzu peel (Thinly sliced)
  8. Prepare 2 to 4 Mochi (rice cakes)
  9. Get 5 grams Bonito-based dashi stock granules
  10. Get 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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