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You need Dashi broth.
You need to prepare chicken thigh.
Provide soy sauce (for chicken).
Use sake (for chicken).
Provide carrot.
Use Daikon radish.
Use small taros.
You need to prepare Shiitake mushrooms (dried).
You need to prepare Japanese mustard spinach.
Provide Edible clovers for topping (optional).
You need Yuzu peel for topping (optional).
You need soy sauce : (A).
Provide mirin : (A).
Prepare salt for taste.
Prepare square mochi.

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Cut the Daikon and the carrot into quarter slices. Cut the chicken thigh. Peel the taro's skin and cut into bite-size chunks. Reconstitute the Shiitake mushrooms and slice them. Slice the kamaboko..
Boil the Japanese mustard spinach and soak it in cold water. Drain the excess water and cut into 5 cm long..
Drizzle the soy sauce and the cooking Sake to the chicken..
Blanch the Daikon. Boil the taro for a few minutes and soak it in cold water..
Pour the Dashi broth in a pan. Put the Daikon, the carrot, the taro, and the shiitake mushrooms to heat. When it boils, add the kamaboko and the chicken to cook until the chicken becomes soft and the vegetables are cooked..
Add the condiments (A) and the salt to taste..
Put the grilled mochi in a bowl and pour the soup. Add the Japanese mustard spinach, the edible clovers and the yuzu peel..

In the Kanto region, zōni is usually prepared with the clear dashi stock seasoned with fish flakes, while the Kansai-style usually employs an opaque broth seasoned. But in Japanese, mochi simply refers to mochi-mai (steamed short-grain rice) that's been pounded into a smooth, sticky dough. This recipe is from the Tokyo-central Kanto region, where I grew up. There are differences in zōni styles even within Tokyo — for instance, sometimes the stock is made. Newsflash: mochi ice cream isn't real Japanese rice cake.

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