Japanese New Year Mochi Soup (Kanto Style)

Unlike white miso based Ozoni enjoyed in western Japan (Kansai, Shikoku, and Kyushu regions),

clear dashi-based soup is the mainstream in Tokyo and eastern Japan .

The soup includes toasted mochi, chicken, and komatsuna  – a Japanese mustard spinach, usually harvested in winter months.

Author: Namiko Chen

Serves: 4

Ingredients

• 1 chicken thigh (160 g, 5.6 oz)
• 4 stalks (100 g, 3.5 oz) komatsuna or spinach
• 4 mochi (Japanese rice cakes)
• Yuzu zest (optional)
• 4 stalks mitsuba (Japanese herb, optional)

For Chicken

• 1 Tbsp. sake
• ¼ tsp. kosher salt

For Soup

• 4 cups (960 ml) dashi
• 1 Tbsp. sake 
• 1 Tbsp. soy sauce
• 1 tsp. kosher salt
• 

Instructions

1. Cut the chicken into bite-size pieces and put them in a small bowl, add ¼ tsp. kosher salt.
   
2. Add sake and mix well with hands. Let the chicken marinated for 15 minutes.
   
3. Meanwhile blanch the komatsuna or spinach in boiling water and cook until tender (do not over cook). Soak in iced water after removing from pot to stop cooking further.
   
4. Squeeze the water out and cut into 1.25 inch (3 cm) length.
   
5. Make a knot with each Mitsuba’s stem. Peel the yuzu skin.
   
6. If there is too much pith was removed along with yuzu’s skin, trim with knife. Julienne the yuzu peel very thinly.
   
7. Add 4 cups (960 ml) dashi in a large saucepan or pot and bring it to boil. Once boiling, add the chicken pieces.
   
8. Once all the chicken is added, cover to cook for 5-7 minutes, depending on the size of chicken.
   
9. Once the chicken is cooked, skim the foam and fat on the surface.
   
10. Add 1 Tbsp. sake, 1 Tbsp. soy sauce, and 1 tsp. kosher salt. Mix well and keep it on simmer.
    
11. When everything else is ready, start toasting mochi in a toaster oven. Optionally you can do this on a frying pan or oven as well.
    
12. Serve the chicken and soup, add the mocha and komatsuna, and finally topped with mitsuba and yuzu. Enjoy immediately.
    

http://www.justonecookbook.com/ozoni/