Tokyo Style Ozoni

Ingredients:

1. 4 cups dashi (Japanese fish and seaweed broth)
2. 1 cup cooked chicken, shredded
3. 1/2 cup kamaboko (fish cake), sliced
4. 1/2 cup daikon radish, thinly sliced
5. 1/2 cup carrot, thinly sliced
6. 1/2 cup shiitake mushrooms, sliced
7. 1/2 cup spinach leaves, blanched
8. 4 mochi (rice cakes)
9. Soy sauce and salt to taste
10. Chopped green onions for garnish

Steps:

Step 1: Prepare Ingredients

• Cook chicken and shred. Slice kamaboko, daikon radish, carrot, shiitake mushrooms, and blanch spinach.

Step 2: Make Dashi

• Prepare dashi by simmering kombu (seaweed) and bonito flakes. Strain the broth.

Step 3: Season Broth

• Season dashi with soy sauce and salt according to taste.

Step 4: Assemble Ingredients

• In serving bowls, place shredded chicken, kamaboko, daikon, carrot, shiitake mushrooms, and blanched spinach.

Step 5: Add Broth

• Pour the hot seasoned dashi over the ingredients in each bowl.

Step 6: Toast Mochi

• Toast mochi until golden brown and puffy.

Step 7: Serve

• Place a toasted mochi in each bowl.

Step 8: Garnish and Enjoy!

• Garnish with chopped green onions and serve Tokyo Style Ozoni hot. Revel in the comforting flavors and cultural significance of this New Year's soup.