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Provide Chicken thigh meat.
Prepare cm Burdock root.
Provide Cooked bamboo shoots in brine.
Use cm Kintoki Carrot (dark red carrot).
You need to prepare cm Lotus root.
You need to prepare Shiitake mushrooms.
You need to 3 cm Kamaboko.
Prepare Snow peas.
Provide ☆Water.
Provide packet ★Bonito flake pack.
Prepare ★Mirin.
Provide ★ Usukuchi soy sauce.
You need ★Sake.
You need to 1 teaspoon ★Powdered dashi stock.
Provide ★Salt.
You need to prepare Nori seaweed.
You need cm square Yuzu citrus peel.
You need Mitsuba.
You need to prepare Temaribu (decorative dried wheat gluten shaped like little balls).
Prepare Round mochi.

Short Tips:

- If a recipe says to use a particular type of pan, then use that pan. If you only own one nonstick pan, the best tip we can provide you with is to wait for a good sale at a kitchen shop, then get yourself a stainless-steel pan and a cast iron skillet. Additionally its good idea to replace low cost nonstick pans every few years, as the coating can wear down over the years.

Cut out the COOKPAD logo out of nori seaweed (refer to Steps 9-13)..
Slice the carrot into 5 mm, use a flower shaped cookie cutter to cut out the shape. Remove the starchy string from the snow peas, and cut the bamboo into bite sizes. Slice the lotus root to 5 mm..
Boil the ingredients from Step 2. It'll be less bothersome if you start boiling ingredients that release the least amount of scum first! Slice the kamaboko to 5 mm..
Put the bonito flakes into a clean tea bag. Soak the Temaribu in water..
In a pot, add water, thinly sliced burdock root, chicken cut into bite sizes, thinly sliced shiitake mushrooms, and bring to a boil. Add the bonito flake tea bag, and boil for 3 minutes until fragrant..
Add the (★) ingredients, bring to a boil again, and turn off the heat..
Toast the mochi, put the ingredients and mochi into a soup boil, and pour in the dashi soup. Top the mochi with the cut nori, and yuzu peel (refer to Step 14) and mitsuba..
[For a white miso broth] Omit the soy sauce and salt, and add a packet of white miso soup for an easy white miso version!.
[Cutting the nori] Prepare scissors and a paper cutter. Cut the logo to the same size as the mochi..
Cut the nori 1-2 mm larger than the logo pattern (so it's thick enough to avoid mistakes)..
Cut out the inside of the nori circle using a paper cutter, to have a 3-4 mm thick ring (cut like you're making multiple small lines around the circle)..
Lay the hat pattern on top of the cut circle, and cut out the shape..
Use the paper cutter to cut out a 2-3 mm outline of the hat shape..
[How to cut the yuzu peel] Thinly peel the yuzu citrus, cut out a rectangle, and make two lengthwise cuts to make a backwards N. Fold back to make a X. This is called a "broken pine needle.".

Celebrate the new year with this Japanese Ozoni Recipe! Enjoy the delicate flavors of a kombu based broth with rice mochi and vegetables. Think of ozoni as healthy comfort food for the soul. During the New Year holiday period, traditionally rice is not cooked, to give a rest to the cook. Instead, dried mochi cakes were used as the carbohydrate.

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