Kanto-Style Ozoni

The clear broth ozoni, made without miso, is said to have originated as a good-luck charm among samurai during the Edo period, who wanted to avoid "adding miso" to a contest—symbolizing failure. The use of noshi mochi, cut into square shapes, also carries a symbolic meaning, referring to “defeating the enemy.” Kayanoya Original Dashi Stock Powder adds a rich depth of flavor to this simple clear broth.

2 Servings

2 pieces square mochi
1.8 oz chicken breast
2 whole prawns
0.8 inch carrot
2 slices kamaboko (fish cake)
[A] 2 packets Kayanoya Original Dashi Stock Powder
[A] 2 cups water
[B] 2 tsp light soy sauce
[B] 1 tsp sake
[B] pinch of salt
Mitsuba as needed

Directions

Cut the chicken into bite-sized pieces. Remove the vein from the prawns and parboil them. Cut the carrot into about 0.4-inch slices, use a cutter to shape them as desired, and lightly boil.
Bring [A] to a boil, then simmer for 2–3 minutes. Remove the dashi packets and add [B].
Add the ingredients from step 1 to the broth in step 2 and simmer over low heat until the chicken is cooked through. Add the kamaboko and simmer briefly. Serve in bowls with toasted mochi, garnishing with mitsuba.