Servings: 4 bowls
Ozoni - Miso Soup with Mochi Rice Cake お雑煮
Ozoni is a traditional Japanese New Year’s specialty food made from miso soup with vegetables and mochi (rice cakes). It’s comforting, healthy, and delicious!
Ingredients
Kansai style Ozoni
- 400ml water *1
- 2.5g kelp (Konbu) or 2/inch5cm
- 10g Bonito flake(katsuobushi)
- 2 tbsp White miso paste
- 40g half of medium sized carrot
- 40g small daikon radish
- 2 round mochi rice cakes
- 2 Shiitake mushroom *2
- 2 leaves Mitsuba for garnish
- 2 slices of Naruto
Kanto style Ozoni
- 400ml water
- 2.5g Kelp(konbu) or 2inch/5cm
- 10g bonito flake(katsuobushi)
- 1 tsp soy sauce *5
- 1 tsp sake *6
- 100g Chicken thigh meat chopped
- 40g a medium sized carrot
- 40g a small daikon radish
- 2 rectangle mochi
- 2 shiitake mushrooms
- 1 bunch Japanese mustard(Komatsuna) *7
- 2 slices Naruto fish cake
- Mitsuba and yuzu zest for garnish
Instructions
Kansai style Ozoni :Preperation
- Cut the carrot and radish into small thin slices.
- Parboil the carrot and radish and cut in to a flower shape using a Japanese cookie cutter. *3
- Peel the taro and wash the slimy surface with salt (not listed in the ingredients).
Kansai Style Ozoni : Making Dashi
- Pour the water and the strip of kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
- When small bubbles appear around the kelp and bottom of the saucepan, turn the heat off and add bonito flakes and leave it for a few minutes or till the bonito flakes sink to the bottom of the saucepan.
- Drain the bonito flakes and kelp and pour the dashi stock back into the saucepan.
Kansai Style Ozoni Assembling
- Place the saucepan with dashi over medium heat.
- Add the carrot, radish and taro to the sauce pan and leave it cook for about 10 minutes.
- While this is cooking, put the mochi pieces in the oven to grill for 15 minutes on 180°C/356°F. *4
- Once the mochi is done, add the mochi to a bowl and arrange the cooked carrot, radish and taro around the mochi.
- Add miso paste to the saucepan (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.
- Pour the miso soup over the mochi and other ingredients.
- Garnish with Mitsuba, yuzu, and naruto (*5) to serve.
Kanto Style Ozoni : Preparation
- Cut vegetables and chicken and set aside.
- Cut kamaboko decoratively.
Kanto Style Ozoni : Making Dashi
- Pour the water and the strip of kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
- When small bubbles appear around the kelp and bottom of the saucepan, turn the heat off and add bonito flakes and leave it for a few minutes or till the bonito flakes sink to the bottom of the saucepan.
Kanto Style Ozoni : Assembling
- Drain the bonito flakes and kelp, pour the dashi stock back into the saucepan.
- Add sake and soy sauce into the dashi saucepan and stir to make soup.
- Place the saucepan over medium heat and add the chicken, carrot, and daikon and cook for about 5 minutes.
- Add shimeji mushrooms and let it simmer.
- While the chicken and vegetables are being cooked, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C/356°F. *4
- Once the mochi is done, add the mochi to a bowl and arrange cooked chicken, carrot, radish and mushrooms and also the kamaboko around the mochi.
- Pour some soup onto the mochi and other ingredients in the serving bowl.
- Garnish with mitsuba and yuzu zest.
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 Preferably Usukuchi if you can get it.
*6 If you can not get sake, you can omit or substitute with Chinese wine or dry sherry.
*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.
Nutrition
Serving: 2cups, Calories: 161kcal, Carbohydrates: 33g, Protein: 4g, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 670mg, Potassium: 156mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2550IU, Vitamin C: 6.9mg, Calcium: 28mg, Iron: 0.5mg