kantō-style ozōni

• u.s.
• metric

ingredients:

• 4 square rice cakes
• 5 ounces boneless chicken thigh
• 2 ounces komatsuna or spinach
• 4 slices naruto or kamaboko
• 3 1/3 cups bonito soup stock
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 1/2 cups ml water
• You can also add your favorite ingredients (e.g., carrot, shiitake mushroom, boiled quail eggs).

condiments (optional):

• 4 sprigs mitsuba
• a little yuzu peel
• 1 sheet (3 1/2 in. × 2 in.) dried laver

step 1:

Cut the chicken into 8 bite-size pieces.

step 2:

Cut off the stems of the komatsuna (or spinach) and wash. Cut into 2 in. long pieces. Boil the water and add the komatsuna (or spinach). Boil for a couple of minutes and drain.

step 3:

Grill the square rice cakes on low heat on a net placed over a burner or sear them in a frying pan on low heat. After they change color, grill (or sear) the opposite side.

step 4:

When finished, put in serving bowls. Place the komatsuna (or spinach) and naruto (or kamaboko) over each rice cake.

step 5:

If desired, prepare optional condiments. Wash the mitsuba and cut into 2 in. long pieces. Cut the dried laver narrowly into slivers with scissors.

step 6:

Boil the bonito soup stock and add the chicken. Boil about five minutes on medium heat. Add the soy sauce and salt, and remove from heat.