Ozoni Mochi Soup
A traditional Japanese New Year soup with toasted mochi rice cakes, chicken, and vegetables in a clear dashi and soy broth. Each family has its own regional variation; this version uses a Kanto-style clear broth with chicken and mitsuba.
Ingredients
- 4 pieces plain rectangular mochi cakes
- 8 oz boneless, skinless chicken thighs, thinly sliced
- 4 cups dashi stock (or chicken broth)
- 1 tbsp soy sauce
- 2 tbsp sake (or dry sherry)
- 1/2 tsp salt
- 4 oz kamaboko (Japanese fish cake), optional, sliced
- 2 cups baby spinach
- 8 sprigs mitsuba (Japanese parsley) or flat-leaf parsley, cut in 1-in pieces
- 4 strips yuzu peel or lemon peel (for garnish), cut in thin strips
Instructions
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1
Toast 4 pieces plain rectangular mochi cakes: place in a dry skillet over medium heat and cook, turning once, for 3 to 4 minutes per side until puffed and lightly golden. Alternatively, toast under the broiler. Set aside.
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2
Bring 4 cups dashi stock (or chicken broth) and 2 tbsp sake (or dry sherry) to a gentle simmer in a medium saucepan. Add 8 oz thinly sliced boneless, skinless chicken thighs and cook for 5 to 6 minutes until cooked through to an internal temperature of 165 degrees F. Skim any foam.
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3
Season the broth with 1 tbsp soy sauce and 1/2 tsp salt. Taste and adjust.
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4
Add 4 oz sliced kamaboko (Japanese fish cake), optional and 2 cups baby spinach to the pot and heat for 1 minute until the spinach wilts.
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5
Place one or two pieces of toasted plain rectangular mochi cakes in each serving bowl. Ladle hot broth and toppings over the plain rectangular mochi cakes.
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6
Garnish each bowl with 8 sprigs cut in 1-in pieces mitsuba (Japanese parsley) or flat-leaf parsley and 4 strips cut in thin strips yuzu peel or lemon peel (for garnish). Serve immediately.