How To Make Ozoni (Kanto Style) (Recipe) 関東風お雑煮の作り方（レシピ）

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Cut the chicken thigh into bite-sized pieces (about 2.5 cm / 1 inch). Put them in a small bowl, add the salt and 1 Tbsp sake, mix with your hands and marinate for 15 minutes.
2. Blanch the komatsuna in boiling water until just tender, then move it to iced water to stop the cooking. Squeeze out the water and cut into 3 cm (1½ inch) pieces.
3. If using, tie a knot in the stem of each mitsuba sprig and set aside. Peel 2–3 thick strips of yuzu zest, remove the white pith, and cut into very thin julienne on a small dish.
4. Bring the 4 cups of dashi to a boil in a large pot, add the chicken, cover and cook for 5–7 minutes depending on piece size.
5. Skim the foam and fat from the surface with a fine-mesh strainer.
6. Stir in 1 Tbsp sake, 1 Tbsp soy sauce and 1 tsp Diamond Crystal kosher salt, then keep covered on a simmer.
7. Toast the mochi on a toaster oven rack, over an open flame, under a broiler or in a frying pan until puffy.
8. Put a piece of toasted mochi in each bowl, add chicken and soup, then top with komatsuna, mitsuba and yuzu if using. Serve right away.

Summarized from Just One Cookbook's video. Watch it for the details.

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