mochi soup

Ozoni (Japanese New Year Mochi Soup) is one of the popular Osechi Ryori dishes. This clear dashi based mochi soup with chicken and seasonal vegetables is enjoyed in Kanto region (Eastern Japan).

Ozoni (Japanese New Year Mochi Soup - Kanto Style)

chicken

komatsuna ((3.5 oz, 100 g, 3.5 oz;

kirimochi mochi

((optional))

mitsuba (Japanese parsley) ((optional))

Tbsp sake

¼ tsp kosher salt

dashi (Japanese soup stock; click to learn more)

soy sauce

tsp kosher salt

Gather all the ingredients.

Cut the chicken into bite-size pieces and put them in a small bowl, add ¼ tsp kosher salt.

Add 1 Tbsp sake and mix well with hands. Let the chicken marinated for 15 minutes.

Meanwhile, blanch the komatsuna or spinach in boiling water and cook until tender (do not overcook). Soak in iced water after removing from pot to stop cooking further.

Squeeze the water out and cut the komatsuna into 1 ½ inch (3 cm) length.

Make a knot with each mitsuba’s stem. Peel the yuzu skin.

If there is too much pith (the white fuzzy thing) was removed along with yuzu’s skin, trim with knife. Julienne the yuzu peel very thinly.

Add 4 cups (960 ml) dashi in a large saucepan or pot and bring it to boil. Once boiling, add the chicken pieces.

Once all the chicken is added, cover to cook for 5-7 minutes, depending on the size of chicken.

Once the chicken is cooked, skim the foam and fat on the surface.

Add 1 Tbsp sake, 1 Tbsp soy sauce, and 1 tsp kosher salt. Mix well and keep it on simmer.

When everything else is ready, start toasting mochi in a toaster oven. Optionally you can do this on a frying pan or oven as well.

Serve the chicken and soup, add the mochi and komatsuna, and finally topped with mitsuba and yuzu. Enjoy immediately.

You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days.

To Store

Ozoni is a special miso-based soup enjoyed in the morning on New Year’s Day in Japan. The soup usually includes mochi (rice cake), and the preparation varies by region and household.

Ozoni (Japanese New Year Mochi Soup - Kansai Style)

kombu (dried kelp) ((8 g; 3" x 3", 8 x 8 cm))

water

taro (satoimo)

daikon radish

carrot

komatsuna ((you can substitute with spinach))

oz soft/silken tofu (kinugoshi dofu)

round mochi (rice cake)

Soak kombu in water overnight in a large pot.

Peel taro (satoimo) and slice into rounds. Soak in water to remove the slimy texture.

Peel daikon and slice into rounds. If it’s a large daikon, cut into quarters lengthwise.

Peel carrot and slice into rounds. If you like to decorate the soup with a carrot flower, cut out some of the round slices into a floral shape. If you do so, separate the rounds and flower shaped pieces. You will be cooking round carrot slices with taro (satoimo) and daikon, but these flower slices will be cooked separately.

Add satoimo (taro), daikon, and carrots into the pot filled with kombu water. Start cooking over medium high heat. Right before full boiling, remove the kombu and discard.

Skim off foam (from satoimo/taro) from the surface of the soup with a fine mesh strainer. Lower the heat to medium low and cover with a lid, leaving a gap. Simmer until the vegetables are tender. Add water if too much liquid has evaporated.

Meanwhile, cut komatsuna (or spinach) in half. Start boiling water in a saucepan. If you prepare carrot flower slices, add them into the water. When water is boiling, add komatsuna and cook till tender.

Take out komatsuna and carrot when they are tender and cut komatsuna into smaller pieces. Set these toppings aside for now.

Once the vegetables in the soup are tender, add 3 Tbsp saikyo miso first. Then add 1 Tbsp at a time till you’re satisfied with the flavor. My family likes thick soup so I tend to add more. Add tofu after you mix in miso so you won&#039;t break tofu.

Peel the skin of yuzu and flip over to remove any white part. Julienne the yuzu skin.

Use a toaster oven to toast the mochi until puffy. You can also toast mochi over open flame or under a broiler.

Add the soup into a serving bowl first, then place add mochi on top along with the colorful toppings.

You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for 3 days.

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Ozoni (Japanese New Year Mochi Soup...

Top 2 mochi soup recipes from across the web

The most viewed mochi soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ozoni (Japanese New Year Mochi Soup...

Ozoni (Japanese New Year Mochi Soup...

The most viewed mochi soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine