"Ozo-ni"

Editor: Mariko

Depending on the region, Ozo-ni's recipe is different. Kanto's style is light dish to be used square rice cakes and soy-sauce. Kansai's one is used round rice cakes and seasoned with white miso paste. In this time, I would like to show you Kanto's style.
Let's try!

Kanto region: Tokyo, Kanagawa, Saitam, etc.
Kansai region: Osaka, Kyoto, etc.

Ingredients (for 2 servings)

2-4 pieces Rice Cakes, 100g Chicken,
4cm Kamaboko (= boiled fish paste)
Mitusuba as suitable
2&1/2 cups Dashi-jiru, Soy sauce, Salt

Preparation
CHICKEN	Cut into bite size pieces.
MITSUBA	Cut into 2-3cm wide. If you wish to make lovely, Take 2 or 3pieces, hold leaf, put only the stalk in boiled water. As the stalk became soft, raise and tie.
KAMABOKO	Cut into 1cm wide. This KAMABOKO is colored red and white for celebration. We usually use white kamaboko in daily cooking.
RICE CAKE	Burn about 5 minutes and leave it for 2 minutes. <Point> Grill until the surface got burned or until rice cake rises.

Cooking

1) Pour dashi-jiru in a pot, give flavor with soy sauce and salt (1teaspoon).
2) Put chicken in a pot and boil on the medium heat.
3) Add KAMABOKO, boiled quickly.

Dishing up

Put 1 or 2 rice cake and other ingredients in a cup, pour the soup gently.
Garnish MITSUBA on the top.

Mariko's
Recommendation:

In my family, we take Kanto's style for celebration of New Year's Day. From January 2nd, we cook Ozo-ni with many ingredients by using leftover vegetables such as carrot, Chinese cabbage, burdock, etc. in a refrigerator.

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