Ozoni Kanto Style

Описание: Ingredients:
1 inch Daikon Radish, 1-inch thick
1 inch Carrot, 1-inch thick
½ tsp Dashi Powder, for daikon and carrot
2 cup Water, for daikon and carrot
¼ lb Boneless Chicken Thigh
10 leaves Spinach
A pinch of Salt
2 Rectangular Mochi
2 slice Kamaboko, ¼ inch thick (optional)
4 Mitsuba, chopped (optional)
Yuzu Skin (optional)

Soup:
2 cup Water
1 tsp Soy Sauce (Usukuchi)
½ tsp Dashi Powder
½ tsp Salt

Instructions:
Preparation
1. Peel and cut the daikon and carrots into 1.5 inch lengths rectangles.
2. In a small pot, add ½ tsp of dashi powder in 2 cups of water. Cook daikon until soft and take them out. Add Carrots in the same pot and cook until soft, drain.
3. Chop the chicken into bite-sized pieces and sprinkle some salt. Boil water and cook for about 1 minute and drain (Will finish cooking later so it’s okay if chicken isn’t done).
4. In another pot, boil water and add a pinch of salt. Cook spinach and drain.
5. Place mochi on a frying pan and cook over medium heat. Once one side is browned, flip and cook the other side.

Soup
1. Add 2 cups water into a pot and boil.
2. Add salt, soy sauce, and dashi to the water.
3. Reduce heat to low and add the chicken. Make sure not to boil.

Serve
1. In a bowl, place one mochi, 2-3 sticks each of daikon and carrots, one slice of kamaboko, a bit of spinach, a bit of mitsuba, and yuzu skin.
2. Add chicken on top and slowly pour in the soup.