Ozoni ｜ Our Regional Cuisines

1. Rinse the kombu quickly to remove dirt, put it in a pot with the specified amount of water, and heat over medium heat. Remove the kombu just before it boils, let it boil once, and then turn off the heat.

2. Add katsuobushi, mix it once, and let it sit for 1 minute.

3. Line a sieve with a cloth and place it over a bowl, then strain the mixture from step 2.

4. Gather the cloth and secure it with chopsticks, then twist and squeeze tightly.

5. Blanch komatsuna in hot water with a pinch of salt until the stems soften, soak in cold water, drain well, arrange on a sieve, roll it up, squeeze out excess water, and cut it into 2-3cm lengths.

6. Cut kamaboko in half, and cut mitsuba into 2-3cm lengths.

7. Remove sinew from chicken and cut into bite-sized pieces. Sprinkle a small amount of salt so it's lightly coated. Boil in a pot of boiling water until it turns white, then remove.

8. Cut mochi in half and lightly toast it in a toaster to give it a slight crispy texture.

9. In a pot, add dashi, bring it to a light boil, add light soy sauce and salt to taste, then add komatsuna and simmer for about 2 minutes.

10. Arrange chicken, mochi, komatsuna, kamaboko, and mitsuba in a bowl, pour in the hot dashi. Finally, garnish with yuzu zest and it's ready to serve.