Tokyo Style Ozoni Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Blanch the spinach in boiling water for one minute, drain, and squeeze out the water once cool. Cut into 5 cm (2 inch) lengths and set aside.
2. Cut the carrot into 1.2 cm (1/2 inch) thick rounds and shape them with a flower-shaped cookie cutter. Remove the stems from the shiitake and cut a star design into the tops. Cut the chicken into large bite-size pieces. Slice the fishcake 6 mm (1/4 inch) thick. Peel only the yellow zest from the yuzu and cut it very thinly. Set everything aside.
3. Make the soup: put the water in a pot with the kombu and heat over low heat. Remove the kombu just before it boils. Add the katsuobushi and leave for one minute. Strain out the katsuobushi, then add the remaining soup seasonings.
4. Add the carrot, mushrooms and chicken to the soup and simmer until the vegetables and meat are cooked through. Skim off any scum from the surface and keep warm over low heat.
5. Meanwhile, bake the mochi in a toaster oven for about 5 minutes, until puffed and golden brown.
6. Add the fishcake to the soup and warm it for one minute.
7. Place the mochi in bowls, divide the vegetables and meat among them, and pour the soup over. Top with the spinach and yuzu zest and serve immediately.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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CarrotMushroomChicken thighSpinachShiitake mushroomKombuBonito flakeYuzu