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Provide White miso (Saikyo miso).
You need Dashi stock.
Use Round mochi rice cakes.
You need to prepare cm worth of a 4 cm diameter daikon Daikon radish (a thin one).
Prepare Kintoki carrots (a type of deep reddish colored carrot).
Use Burdock root.
You need Kashira-imo (or use satoimo instead).
You need to prepare Chicken breast meat.
You need to prepare Mitsuba (or green onion).
Provide Shaved bonito flakes (to taste).

Short Tips:

- When cooking a huge dish, try to do your preparation work the night prior to. This saves you time when you're getting points ready for your dinner the next day. Have actually everything cleaned, cut, as well as ready to go. You'll thank on your own since there is much less tension the evening of the large meal.

These are the vegetables used. The daikon radish is a thin type for ozouni. I used satoimo instead of kashira-imo. In our family, we use konbu seaweed based dashi stock, but use whatever you like..
Slice the daikon radish and carrot thinly, either whole or cut in half lengthwise first. Slice the burdock root or diagonally, and soak in water for a while to get rid of the bitterness. Cook both in boiling water until crisp-tender..
Boil the satoimo and sprinkle with water to get rid of the surface slime. Thinly shave sharp edges. Slice the chicken diagonally into bite sized pieces. Do all of this on New Year's Eve..
Bring dashi stock to a boil in an ozouni pot, and put in the chicken. Add the daikon radish, carrot and burdock root. Add the white miso just before the soup is done and briefly bring to a boil..
While the soup is cooking, prepare the mochi cakes and mitsuba. Put the round mochi cakes on a plate, sprinkle a little water and microwave. The mochi cakes should still be on the firm side..
Blanch the mitsuba briefly in boiling water. Gather 2 to 3 stems together and tie the stems into a knot. If using green onions, chop finely..
Put a mochi cake and satoimo in a miso soup bowl, and pour the hot zouni soup over. Add the mitsuba or green onion, optionally spring on some bonito flakes, and serve while piping hot!.
In our house we have this white miso ozouni on the 1st and 2nd, and Osaka style clear soup ozouni with mizuna greens on the 3rd..

Instead, dried mochi cakes were used as the carbohydrate. Ozouni (お雑煮 おぞうに), which literally means 'mixed stew', is a soup with mochi cakes In the Kyoto area, a white miso soup made with sweet Saikyo miso (see miso primer) is made. It has round vegetables in it for luck and peace - 円満. We eat white miso soup for ozouni in Kyoto. It has a sweet milky taste.

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