Japanese ozoni with mochi and chicken

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A festive Japanese soup with chicken, vegetables and chewy toasted mochi in a clear broth.

Serves: 4 people

Preparation time: 15 min

Ingredients

• chicken thigh, sliced – 10 oz
• dashi stock – 6 cups
• soy sauce – 1 tbsp
• mirin – 1 tbsp
• carrot, cut into thin rounds – 1 large
• shiitake mushrooms, halved – 4
• baby spinach – 2 cups
• mochi rice cakes – 4
• spring onion, sliced – 2
• salt – to taste

Method

1. Bring the dashi to a simmer, add the chicken and skim if needed so the broth stays clear.
2. Add the carrot and shiitake and cook gently for 10 minutes until tender.
3. Season the broth with soy sauce, mirin and a little salt.
4. Toast or grill the mochi until puffed and warm through.
5. Add the spinach to the soup, divide between bowls, top each portion with mochi and finish with spring onion.