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10minutes
Cut off the stems of the shiitake mushrooms and cut into bite-sized pieces.
Remove the skin from the carrot and cut it into 5 mm wide strips.
Cut off the top and bottom of the taro, peel the skin and cut into strips.
Finely chop the mitsuba.
Cut the mochi into bite-sized pieces.
Cut off the kamaboko from the board and cut into bite-sized pieces.
Cut chicken thighs into small pieces and sprinkle with salt.
Put (A) in a pot.
Add the shiitake mushrooms, carrots, taro, kamaboko, and chicken thighs cut in Step 1 to a pot and heat over medium heat.
When it boils, reduce the heat and remove the scum.
Boil for 5 minutes and sprinkle with salt.
Put the mochi baked in step 1 into a bowl.
Add the broth from 2 and top with the mitsuba from 2 to complete.
・ Daikon radish can be used for taro.
・Cut the stem of the shiitake mushroom in half lengthwise.
・Make the taro strips about the same size as the carrot strips.
・Delicious zoni with a gentle taste.
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