Parboil the carrot and radish and cut out to flower shape using Japanese cookie cutter. *3
Chop stems off the shiitake mushrooms and score cross to create a pattern on mushrooms.
Pour the water and the strip of the kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
When the small bubbles appear around the kelp and bottom of the saucepan, remove the kelp.
Turn the heat off and add bonito flakes and leave it for a few minutes.
Drain the bonito flakes and pour the dashi stock back into the saucepan.
Place the saucepan over medium heat.
Add the carrot and radish to the sauce pan and leave it cook for about 5 minutes.
While the carrot, radish and mushrooms is cooking, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C(356°F). *4
Turn the heat off the saucepan after carrot, radish and mushrooms are cooked. Add miso paste (straining it through a small sifter ladle to remove the hard chunks).
Once the miso has dissolved, put the saucepan back on to medium heat. Watch it carefully and remove from heat just before it boils.
Once the mochi is done, add the mochi to a bowl and pour the miso soup over the mochi.
Garnish with Mitsuba and naruto(*5) to serve.
Kanto Style Ozoni *9
Pour the water and the strip of the kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
When the small bubbles appear around the kelp and bottom of the saucepan, remove the kelp.
Turn the heat off and add bonito flakes and leave it for a few minutes.
Drain the bonito flakes and pour the dashi stock back into the saucepan.
Place the saucepan over medium heat, and add the soy sauce and sake to the dashi.
Add the chicken meat and cook.
Add the carrot, daikon, shiitake mushroom and cook for about 5 minutes.
While the carrot, radish and mushrooms is cooking, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C(356°F). *4
Pour some soup into the serving bowl, add mochi on top and pour more soup over the mochi rice cake.
Video
Notes
*1 Homemade Dashi recipe here. If you don't want to make dashi from scratch, add 1 tsp of dashi powder. *2 If you can not access to shiitake mushrooms, I substitute with Swiss brown mushrooms. *3 Using those cutter is only for decoration purpose. If you don't have one and, just slice it thinly. *4 You can either cook it in oven, or grill like I did in the photo indicate in the post above. *5 Naruto is optional. If you have them, it add some colour and make it prettier. *6 Preferbully Usukuchi if you can access *7 If you can not access to sake, you can omit or substitute with Chinese wine or dry sherry *8 Komatsuna can be substituted by a bunch of spinach.*9 preparation of ingredients are same as Kansai style