Ozoni

Instructions

1. Prepare the dashi broth
   In a large pot, combine the dashi stock, soy sauce, mirin, and salt. Bring to a gentle simmer over medium heat, then reduce to low to maintain warmth while you prepare the other ingredients.
2. Toast the mochi
   Place the mochi pieces on a baking sheet lined with parchment paper. Broil in the oven for 2-3 minutes until they puff up and become slightly golden. Alternatively, you can grill them over direct heat or toast them in a toaster oven. Watch carefully as they can burn quickly.
3. Cook the vegetables and chicken
   Add the carrot slices, shiitake mushrooms, and daikon to the simmering broth. Cook for about 5 minutes until slightly softened. If using chicken, add it to the broth and cook until no longer pink, about 3-4 minutes.
4. Add the leafy greens
   Add the mizuna or spinach to the soup and cook just until wilted, about 1 minute. If using kamaboko, add it now just to warm through.
5. Assemble the soup
   Place one toasted mochi piece in the center of each serving bowl. Ladle the hot broth with vegetables and chicken over the mochi. The hot broth will help soften the mochi to the perfect consistency.
6. Garnish and serve
   Sprinkle yuzu or lemon zest on top of each bowl. Serve immediately while hot. The mochi should be soft enough to cut with chopsticks but still have a pleasant chewiness.