Slice the daikon into thin half-moons. Slice the carrot thin and cut into flower shapes with a small cutter.
Remove the stems and trim off the tough base. On the caps, make a shallow cross or small star pattern so they open slightly when cooked. Slice the stems thinly.
Cut the chicken into small bite-size pieces.
Blanch the komatsuna for about 30 seconds, squeeze out excess moisture, and cut into about 1 inch (2.5 cm) pieces.
Blanch the stems for about 10 seconds to soften them. Fold each stem in half, make a loose loop, and gently pull the ends through to form a simple knot.
Slice thinly and set aside.
Add the water to the pot, then add the daikon and carrot, dashi powder, sake, soy sauce, salt, sugar, chicken, and shiitake. Simmer gently on medium-low heat for 10 minutes, until the chicken is cooked through and the vegetables are tender.
Heat a small amount of oil in a frying pan over medium-low heat. Add the mochi and cook for 3–4 minutes per side, until puffed and lightly golden.
Add the kamaboko to the soup and heat for about 1 minute.
Pour the ozoni soup into bowls and top with komatsuna, mochi, and decorate with tied mitsuba.
