Cut the chicken into small pieces. Warm up the dashi stock (made with konbu seaweed, bonito flakes etc.) and add the cut chicken. Heat, and when it comes to the boil add the sake, mirin and soy sauce. Season with salt.
Toast the square mochi in a toaster oven or on a grill.
Quickly boil the spinach in salted water, cool in cold water and squeeze out tightly. Cut into easy-to-eat lengths. Cut the mitsuba into easy-to-eat sized pieces.
Put a piece of grilled mochi in a miso soup bowl, then pour in the soup from step 1 and add the ◇ ingredients.
I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years.
Story Behind this Recipe
This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo.