Ozoni

Name: Ozoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 1 lb Chicken Thigh (1 pound boneless chicken thighs); 8 slices Carrot (8 slices carrot); 3 pieces Fish (3-4 pieces of fish cake, sliced); 1 piece Lemon (1 yuzu or Meyer lemon zest); ¼ cup Sake (1/4 cup sake); 0 pieces Table Salt (Salt for taste); 4 pieces Mushrooms, Shiitake (4 shiitake mushrooms, sliced); 1 tbsp Soy Sauce (1 tablespoon soy sauce); 1 piece Spinach (1 small bunch spinach, lightly boiled and drained); 4 cup Water (4 cups water, divided); 4 pieces Fish Sauce (4 mochi)

35 minAsian

Servings4

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Gluten Free
Dairy Free

Steps

1In a medium stockpot, add water, chicken, carrots, sake, and salt. Simmer for 20 minutes, skimming to remove any scum that rises to the top.
2Remove chicken and set aside.
3Add soy sauce and adjust salt to taste. Slice up the shiitake mushrooms and fish cake, then add them to the soup.
4Lay down a sheet of aluminum foil in a toaster oven then toast the mochi until the top begins to puff up and turn golden brown.To serve, place 1-2 pieces of grilled mochi at the bottom of each bowl, then add a few slices of chicken. Then place a few pieces of spinach in each bowl.
5Add the soup along with two slices of carrot, shiitake mushrooms and fish cake.
6Garnish with yuzu zest and serve.