Simple Chicken Ozoni (Mochi Soup) (Kanto Style)

• 100 grams Chicken thigh (chopped into 2- to 3-cm cubes)
• 50 grams Daikon radish (sliced into 5-mm thick wedges)
• 30 grams Carrots (sliced into 5-mm thick wedges, or cut into florets)
• 2 Shiitake mushrooms (quartered)
• 50 grams Taro root (sliced into 1-cm thick rounds)
• 80 grams Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths)
• 1 dash Yuzu peel (Thinly sliced)
• 2 to 4 Mochi (rice cakes)
• 5 grams Bonito-based dashi stock granules
• 1/2 tbsp Soy sauce
• 1 tsp Salt
• 2 tsp Sake

1. Bring 800 ml water to a boil, add the chicken, and simmer for 20 to 30 minutes while skimming the scum.
2. Add the bonito dashi, soy sauce, salt and sake to season.
3. Parboil the daikon radish, carrots, and taro root separately.
4. Add the shiitake mushrooms to the broth from Step 1, add the daikon, carrots, and taro root, and briefly heat.
5. Put grilled mochi in a bowl with the soup from Step 3, then garnish with parboiled komatsuna and yuzu.

chicken thigh, radish, carrots, shiitake mushrooms, root, komatsuna, peel, rice cakes, granules, soy sauce, salt, sake

Taken from cookpad.com/us/recipes/170270-simple-chicken-ozoni-mochi-soup-kanto-style (may not work)