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New Year's Ozoni
Photo courtesy of "Sou" on flickr
Ingredients
- 4 skinless chicken breasts
- 2 to 4 dried scallops (optional)
- 1 1/2 cups carrots, peeled and sliced into 2-inch strips (unless you have the uber-cute flower shaped japanese vegetable cutters that look like flowers ^__^)
- 1 cup bok choi (or cabbage) diced into bite sized segments) )
- 1 1/2 cups daikon, peeled and sliced into 2-inch strips
- 1 cup mizuna
- 1 package red Yamasa (the best brand) kamaboko (fish cake)
- 1 package mochi (pounded rice cake)
- 1 tsp orange zest (1/2 tsp yuzu if you have it)
- Salt to taste
- Red Chili Pepper Spice to taste (optional)
Directions
Make chicken stock by cooking chicken breasts in 8 cups boiling water and 2 teaspoons salt. Cook in boiling water for 10 minutes, (add dried scallops here if you like) then lower heat and cook for about 30 minutes. While making stock, wash and drain all vegetables. Cut mizuna into 2 strips (you won't need much of this-just to add green color). Slice the kamaboko fairly thin. Put a few mochi into toaster and toast until puffy.Remove chicken from stock onto a plate. While chicken is cooling, strain the soup in either cheesecloth or some kind of cloth to strain* to a clean pot. Add the carrots, orange zest and daikon and cook until tender (about 10 to 15 minutes). (Shred 1 breast of chicken and add to broth. Save the rest to make chicken salad or whatever for another time.) Add the bok choi or cabage last, so it does not get all wilty. Check flavor and add salt if needed. Try some red pepper for some extra kick. Just before serving, put mizuna in soup just to parboil-must be crunch/crisp. Put toasted mochi in a bowl, pour the soup over mochi, then put several slices of kamaboko on top and serve.
Festive
lonely
