Carrots (sliced into 5-mm thick wedges, or cut into florets)
Shiitake mushrooms (quartered)
Taro root (sliced into 1-cm thick rounds)
Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths)
Yuzu peel (Thinly sliced)
a small amount
Mochi (rice cakes)
2 to 4 (as needed)
Bonito-based dashi stock granules
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.
Parboil the daikon radish, carrots, and taro root separately.
Add the shiitake mushrooms to the broth from Step 1, add the daikon, carrots, and taro root, and briefly heat.
Put grilled mochi in a bowl with the soup from Step 3, then garnish with parboiled komatsuna and yuzu.
Story Behind this Recipe
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.