Ozoni (Japanese New Year's Mochi Soup)
Celebrate the new year with this Japanese Ozoni Recipe! Enjoy the delicate flavors of a kombu based broth with rice mochi and vegetables.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup daikon (cut into flowers or sticks)
- 1/4 cup carrots (cut into flowers or sticks)
- 3 dried shiitake mushrooms
- 4 mochi rice cakes
- a few stalks mitsuba or radish sprouts (optional)
- 4 cups dashi broth
- 1 3×3 inch size kombu
- 2 tablespoons soy sauce
- 1 tablespoon sake
- pinch of salt (I add about 1/4 teaspoon kosher salt)
Instructions
- 1
Put dried shiitake mushrooms in 1 cup water and let sit for 1 hour. Squeeze excess water out of shiitake mushrooms and set aside. Keep the mushroom water for future recipes – it’s delicious in soups and stews!
- 2
Thinly slice shiitake mushrooms. This step is optional but it makes eating the soup easier.
- 3
Put all the ingredients for the broth in a pot, along with sliced mushrooms, daikon and carrots and bring to a boil. Lower the heat, cover and simmer for 8-10 minutes, until daikon is tender.
- 4
Remove carrots and daikon from the broth and set aside.
- 5
Add mochi to the pot and continue cooking on low for 2-3 minutes, until mochi is tender.
- 6
Divide the soup and mochi evenly among 4 bowls, top with carrots, daikon, mitsuba or radish sprouts and serve immediately.