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<p>ãIngredientsã(Serves 2)<br />
50g chicken thigh<br />
20g daikon (giant white radish)<br />
20g carrot<br />
50g komatsuna (Japanese mustard spinach)<br />
salt<br />
500ml water<br />
1/2 tsp instant dashi<br />
1 tsp soy sauce<br />
2 mochi cakes<br />
2 slices kamaboko (fish paste)<br />
mitsuba (Japanese parsley)<br />
yuzu peel</p>
<p>ãDirectionsã<br />
1. Slice the chicken at an angle, sprinkle salt on the pieces, let sit for 10 minutes, then blanch.<br />
2. Cut the daikon into quarter-rounds, cut the carrots into rounds, then simmer them in dashi.<br />
3. Boil the komatsuna in salted water, and cut into 5cm pieces.<br />
4. In a pot, bring the water to a boil, add 1 and instant dashi, add 2, reduce to low heat, and season with 1 tsp salt and soy sauce.<br />
5. Serve in a bowl, add grilled mochi and kamaboko, then garnish with mitsuba and yuzu peel.</p>
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【簡単！お弁当づくり】お雑煮～関東風～ / Kanto-Style Ozoni
