Ozouni with Lots of Dashi

1. 1

   Cut out the daikon radish with cookie cutters.

2. 2

   Finely chop the remaining bits of daikon radishes for use in something else.

3. 3

   Cut the carrots in the same manner, then parboil together with the daikon radishes.

4. 4

   Cut the chicken into pieces about the size of your thumb.

5. 5

   Boil the chicken in hot water until the surface has turned white.

6. 6

   This will help keep your soup clear.

7. 7

   Wash the spinach well.

8. 8

   Bring a pot of water to a boil with a small amount of salt.

9. 9

   Add the hard parts of the spinach first, then after 10 seconds add the remaining spinach.

10. 10

    Boil for about 10 seconds.

11. 11

    Plunge the spinach into ice water, then roll it up in a sushi mat to squeeze out the moisture.

12. 12

    Cut the mochi into fourths, then roast in an toaster oven.

13. 13

    The preparations are complete!

14. 14

    Combine all the soup ingredients into a pot, turn on the heat, and add the chicken once it comes to a boil.

15. 15

    After two minutes, add all the remaining ingredients except for the spinach and mitsuba leaves and cook for one minute.

16. 16

    Don't let it come to a rolling boil.

17. 17

    Just before serving, toast the mochi in an toaster oven again to bring out the fragrance.

18. 18

    Transfer to bowls, then top with the mochi, spinach, and mitsuba leaves and enjoy!

19. 19

    For a rich dashi soup, see.

* Per serving · 4 servings · Values may vary.