Ozoni Kanto Style | Umami Insider

Ingredients:
- 1 inch Daikon Radish, 1-inch thick
- 1 inch Carrot, 1-inch thick
- ½ tsp Dashi Powder, for daikon and carrot
- 2 cup Water, for daikon and carrot
- ¼ lb Boneless Chicken Thigh
- 10 leaves Spinach
- A pinch of Salt
- 2 Rectangular Mochi
- 2 slice Kamaboko, ¼ inch thick (optional)
- 4 Mitsuba, chopped (optional)
- Yuzu Skin (optional)

Soup:
- 2 cup Water
- 1 tsp Soy Sauce (Usukuchi)
- ½ tsp Dashi Powder
- ½ tsp Salt

Instructions:
Preparation
1. Peel and cut the daikon and carrots into 1.5 inch lengths rectangles.
2. In a small pot, add ½ tsp of dashi powder in 2 cups of water. Cook daikon until soft and take them out. Add Carrots in the same pot and cook until soft, drain.
3. Chop the chicken into bite-sized pieces and sprinkle some salt. Boil water and cook for about 1 minute and drain (Will finish cooking later so it’s okay if chicken isn’t done).
4. In another pot, boil water and add a pinch of salt. Cook spinach and drain.
5. Place mochi on a frying pan and cook over medium heat. Once one side is browned, flip and cook the other side.

Soup
1. Add 2 cups water into a pot and boil.
2. Add salt, soy sauce, and dashi to the water.
3. Reduce heat to low and add the chicken. Make sure not to boil.

Serve
1. In a bowl, place one mochi, 2-3 sticks each of daikon and carrots, one slice of kamaboko, a bit of spinach, a bit of mitsuba, and yuzu skin.
2. Add chicken on top and slowly pour in the soup.