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30minutes
Cut the green onions diagonally and thickly. Remove the shiitake mushrooms and cut them in half. Cut off the roots of spinach, cut it to about 4 to 5 cm, and boil it. Cut chicken into bite-sized pieces.
Boil the chicken in boiling water to remove excess fat, dirt and lye.
Put chicken in a pot of water, boil it, and remove the lye while boiling.
Add shiitake mushrooms and green onions to 3 and add 3 tablespoons each of sake and dark soy sauce. Boil it well and remove the lye that comes out. After boiling for about 5 minutes, add 1 tablespoon of sake and 1 tablespoon of soy sauce and simmer again for 5 minutes.
Put mochi in a bowl, add ozoni soup stock and ingredients, and add spinach in color. Finally, pull it up so that you can see the mochi.
・ The amount is for 4 to 5 people.
・ As a preliminary preparation, lightly bake the mochi and soak it in water.
・ A recipe for Tokyo-style ozoni that you can make with what you always have in your refrigerator.
・ You don't need to have soup stock because the chicken and vegetables have a delicious taste.
・ If you do not remove the lye, the soup stock will become cloudy and the taste will be mixed with miscellaneous flavors, so take it firmly.
・ The trick to seasoning is to season it sparingly, and if you adjust the taste just before finishing, it will be delicious.
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