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Provide Chicken thigh (chopped into 2- to 3-cm cubes).
Use Daikon radish (sliced into 5-mm thick wedges).
Prepare Carrots (sliced into 5-mm thick wedges, or cut into florets).
You need Shiitake mushrooms (quartered).
Prepare Taro root (sliced into 1-cm thick rounds).
You need to prepare Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths).
Prepare Yuzu peel (Thinly sliced).
You need to prepare to 4 Mochi (rice cakes).
Use Bonito-based dashi stock granules.
Prepare Soy sauce.
You need Salt.
Prepare Sake.

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Bring 800 ml water to a boil, add the chicken, and simmer for 20 to 30 minutes while skimming the scum. Add the bonito dashi, soy sauce, salt and sake to season..
Parboil the daikon radish, carrots, and taro root separately..
Add the shiitake mushrooms to the broth from Step 1, add the daikon, carrots, and taro root, and briefly heat..
Put grilled mochi in a bowl with the soup from Step 3, then garnish with parboiled komatsuna and yuzu..

A generous amount of sweet, mild-flavored Saikyo miso. Kansai Ozoni / Japanese Mochi Soup. Ozoni soup varies depending on where you are in Japan and the household. As well, in the Kanto style Ozoni chicken is usually cooked into the soup to make chicken broth but I have kept that out and increased the flavour with the remaining ingredients. Kanto style ozoni uses soy sauce based broth garnished with carrot, daikon radish, chicken, spinach, kamaboko and recutangular mochi.

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