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

Name: Foryoueats: Ozoni (Japanese New Year's Soup) With Mochi, Chicken, and Vegetables
Total time: 60 min
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

foryoueats.com

This Ozoni (Japanese New Year's Soup) is a flavorful and comforting dish made with mochi, chicken, and an assortment of vegetables. With delicious ingredients such as dried shiitake mushrooms,...

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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