Foryoueats: Ozoni (Japanese New Year's Soup) With Mochi, Chicken, and Vegetables

Ingredients

• 2 boneless, skinless chicken thighs (about 6 ounces; 170g each), cut into 3/4-inch pieces
• 2 tablespoons (30ml) dry sake
• 1 teaspoon kosher salt, plus more as needed
• 1 ounce (30g) sliced or whole dried shiitake mushrooms
• 1/3 ounce (10g) kombu (about two 6- by 2-inch pieces)
• 2 quarts (2 liters) warm white or brown chicken stock, low-sodium chicken broth, or water (see note)
• One 4-ounce (115g) bunch spinach, washed well
• One 3 1/2 ounce (100g) piece burdock root, peeled, julienned, and held in water acidulated with lemon juice
• One 3 1/2 ounce (100g) lotus root, peeled, sliced crosswise about 2mm thick, and held in water acidulated with lemon juice (optional)
• 1 large (4 1/2 ounce; 125g) carrot, peeled and sliced into 1/16-inch (1.5mm) thick rounds (cut with a channel knife to look like flowers, if desired)
• 1 small (4 1/2 ounce; 125g) daikon, peeled and sliced into 1/16-inch (1.5mm) thick rounds (cut with a channel knife to look like flowers, if desired)
• Large pinch bonito flakes ( katsuobushi )
• 2 teaspoons (10ml) light ( usukuchi ) or dark ( koikuchi ) Japanese soy sauce, plus more as needed
• 8 slices naruto kamaboko (Japanese white fish cake with pink swirl), each about 2mm thick
• 3 rectangular pieces of kiri mochi , each split into 4 pieces along scored lines (see note)
• 8 sprigs mitsuba (Japanese parsley; optional)
• Thinly sliced scallions, for garnish
• Zest of half a fresh yuzu, Meyer lemon, or regular lemon