Clear Broth Ozouni
Recipe as shared by my friend Noriko
Makes 4 servings
4-inch piece dried kombu
4 cups water
2.5 inch piece daikon, cut into thin planks
2.5 inch piece carrot, cut into thin planks
4 circle mochi cakes (or rectangle cakes)
3 ounces boneless skinless chicken thigh, cut into small bite-sized pieces
1 1/2 tablespoons usukuchi soy sauce (light colored soy sauce)
1/2 teaspoon salt
1. Make the kombu dashi: The best way to make this stock is to soak the kombu in the water overnight, covered, in the refrigerator, then discard the kombu and use the stock. Quick method: Allow the kombu to soak in the water in a saucepan for 30 minutes. Then place the saucepan over medium-high heat. As soon as bubbles start to appear, remove the kombu from the water and remove the saucepan from the heat. Do not let the liquid come to a boil, as the kombu will then give the stock a bitter flavor.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Cook the daikon and carrot pieces in a pot of boiling water until tender, then set aside.
4. Bake the pieces of mochi in the preheated oven until they puff up slightly. Don’t worry if they lightly brown on top.
5. Bring the kombu dashi to a boil and add the chicken. Simmer until the chicken is cooked through. (Cooking time will vary depending on how big the pieces of chicken are.) Add the daikon and carrot. Season the broth with the soy sauce and salt. Add the mochi and simmer for a couple of minutes until the mochi is soft.
6. To serve: Pour a bit of soup into each bowl, to prevent the mochi from sticking to the bowl, then add the mochi, then the chicken, daikon, and carrot. Finish by adding the broth. Serve immediately.