Ozoni With Mochi, Chicken, And Vegetables Recipe

Ingredients For Ozoni With Mochi, Chicken, And Vegetables Recipe

• 0.75 inch 2 boneless, skinless chicken thighs, cut into
• 2 tablespoon Dry sake
• 1 teaspoon Kosher salt, plus more as needed
• 1 ounce Sliced or whole dried shiitake mushrooms
• 0.33000000000000007 ounce Kombu
• 2 quart Warm white or brown chicken stock, low sodium chicken broth, or water
• 4 ounce One bunch spinach, washed well
• 3.5 ounce One piece burdock root, peeled, julienned, and held in water acidulated with lemon juice
• 3.5 ounce One lotus root, peeled, sliced crosswise about 2mm thick, and held in water acidulated with lemon juice
• 0.06000000000000005 inch 1 large carrot, peeled and sliced into thick rounds
• 0.06000000000000005 inch 1 small daikon, peeled and sliced into thick rounds
• pinch Large pinch bonito flakes
• 2 teaspoon Light or dark japanese soy sauce, plus more as needed
• 8 Slices naruto kamaboko, each about 2mm thick
• 3 piece Rectangular kiri mochi, each split into 4 pieces along scored lines
• 8 sprig Mitsuba
• Thinly sliced scallions, for garnish