If you love miso soup and mochi then this recipe is definitely for you! Ozoni is a Japanese New Year’s specialty food made from miso soup filled with vegetables and mochi (rice cakes). It’s healthy, filling, and very delicious! Ozoni has been a traditional New Year’s dish in Japan for a very long time, since the time of the samurai and there are many variations across the regions. I’m from the Kansai area so I eat this variation, which is usually made from white miso soup and uses round mochi (unfortunately, I couldn’t find round mochi in any shops here). On the other hand, the Kanto area (the East), likes to eat this dish made from clear soup and rectangular mochi.
In my family, we eat ozoni in the morning for breakfast on New Year’s day because my mom says that it is a New Year’s breakfast food so she always prepares a big batch for everyone to eat. Sometimes my mom will make homemade mochi the day before so we can put it in the soup the next day. We all usually help her with this just so we can eat a few of the mochi as we make them. My daughter especially loves this dish and wanted to eat it everyday after I made it the first time.
Mochi is very yummy so beware not to try to eat a lot of it at once because there is a significant choking hazard and you may potentially DIE. Not even kidding…seriously, people have died. Apparently, old people especially are being warned in Japan of the danger of choking on the mochi (check out this article to know more). I think it happens quite rarely though so I’m sure it won’t happen to you…hopefully! It really says something about how delicious mochi and ozoni is though…people risk their lives to eat this dish! It’s super delicious so I will never stop eating it and I hope you won’t be too discouraged either! I hope you enjoy!
- 2 cups of water
- 1 tsp dashi powder
- 2 tbsp white miso paste
- ½ a medium sized carrot
- 1 small purple radish
- 2 okra
- 2 mochi (rice cakes)
- Cut the carrot, radish, and okra into small thin slices.
- Add the water and dashi powder in a sauce pan and let it simmer over medium heat.
- Add the carrot and radish to the sauce pan and leave it cook for about 5 minutes.
- While the carrot and radish is cooking, cut the mochi in half and put it in the oven to grill for 15 minutes on 180c.
- Add the okra and the miso paste (straining it through a small sifter ladle to remove the hard chunks).
- Once the miso has dissolved, turn off the heat.
- Once the mochi is done, add the mochi to a bowl and pour the miso soup over the mochi and serve!