Ozoni

Ozoni

Ozoni

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 pound boneless chicken thighs
  • 8 slices carrot
  • 3-4 pieces of fish cake, sliced
  • 1 yuzu or Meyer lemon zest
  • 1/4 cup sake
  • Salt for taste
  • 4 shiitake mushrooms, sliced
  • 1 tablespoon soy sauce
  • 1 small bunch spinach, lightly boiled and drained
  • 4 cups water, divided
  • 4 mochi
Instructions

In a medium stockpot, add water, chicken, carrots, sake, and salt. Simmer for 20 minutes, skimming to remove any scum that rises to the top.

Remove chicken and set aside.

Add soy sauce and adjust salt to taste. Slice up the shiitake mushrooms and fish cake, then add them to the soup.

Lay 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.

Add the soup along with two slices of carrot, shiitake mushrooms and fish cake.

Garnish with yuzu zest and serve.

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