Ozoni

• 4 cups water divided
• 1 pound boneless chicken thighs
• 8 slices carrot
• 1/4 cup sake
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 4 shiitake mushrooms sliced
• 4 pieces fish cake sliced
• 1 bunch spinach lightly boiled and drained
• 4 mochi
• 1 yuzu or Meyer lemon zest

1. In a medium stockpot, add water, chicken, carrots, sake, and salt. Simmer for 20 minutes, skimming to remove any scum that rises to the top. Remove chicken and set aside.
2. Add soy sauce and adjust salt to taste. Slice up the shiitake mushrooms and fish cake, then add them to the soup.
3. Lay down a sheet of aluminum foil in a toaster oven then toast the mochi until the top begins to puff up and turn golden brown.
4. To serve, place 1-2 pieces of grilled mochi at the bottom of each bowl, then add a few slices of chicken. Then place a few pieces of spinach in each bowl. Add the soup along with two slices of carrot, shiitake mushrooms and fish cake.
5. Garnish with yuzu zest and serve.

water, chicken thighs, carrot, sake, salt, soy sauce, shiitake mushrooms, cake, mochi, yuzu

Taken from www.yummly.com/recipe/Ozoni-1666805 (may not work)