Chicken thigh and vegetable ozoni- Japanese home cooking class in Tokyo

Chicken thigh and vegetable ozoni is a dish with a gentle flavor, where the umami of tender chicken and vegetables is infused into the broth.

The New Year’s soup (ozoni) that has been passed down in our family since my grandmother's generation- Japanese home cooking class in Tokyo

Ingredients (for 4-5 servings):

• 300g chicken thigh

• 1000ml dashi broth

• 2 tbsp soy sauce

• 2 tbsp cooking sake

• 1tbsp mirin

• Carrots (as desired)

• Daikon radish, cut into 5mm thick half-moons

• 4-5 mochi (rice cakes)

• Seasonings: 2 tbsp soy sauce, 1 tbsp mirin, salt to taste

Instructions:

1. Add dashi broth and bite-sized chicken thigh pieces to a pot and heat over medium heat.

2. Once boiling, carefully remove any scum that forms from the chicken.

3. Add carrots and daikon.

4. Add soy sauce, mirin, and sake, then cover and simmer for 10-15 minutes until vegetables are tender.

5. Taste and adjust seasoning with salt.

6. Separately, grill mochi in a frying pan

7. Place grilled mochi and other ingredients in a bowl, then pour the hot soup over them.

8. Garnish with yuzu zest and mitsuba (trefoil) if desired.

   This ozoni is characterized by its delicious broth from chicken and vegetables, resulting in a gentle flavor. It's packed with vegetables, making it a perfect winter staple to warm you up.

I received freshly pounded stretched rice cakes from a farmer I am grateful to. Cut the mochi along the line- Japanese home cooking class in Tokyo

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