Ozoni is a popular soup with many ingredients, eaten during the New Years celebration. Each region has different takes on ozoni, with the Kanto region using simple dashi broths, chicken, and rectangular mochi!
Ozoni Kanto style
Ingredients
- 1 inch Daikon Radish, 1-inch thick
- 1 inch Carrot, 1-inch thick
- ½ tsp Dashi Powder, for daikon and carrot
- 2 cup Water, for daikon and carrot
- ¼ lb Boneless Chicken Thigh
- 10 leaves Spinach
- A pinch of Salt
- 2 Rectangular Mochi
- 2 slice Kamaboko, ¼ inch thick (optional)
- 4 Mitsuba, chopped (optional)
- Yuzu Skin (optional)
Soup
- 2 cup Water
- 1 tsp Soy Sauce (Usukuchi)
- ½ tsp Dashi Powder
- ½ tsp Salt
Instructions
Preparation
- Peel and cut the daikon and carrots into 1.5 inch lengths rectangles.
- In a small pot, add ½ tsp of dashi powder in 2 cups of water. Cook daikon until soft and take them out. Add Carrots in the same pot and cook until soft, drain.
- Chop the chicken into bite-sized pieces and sprinkle some salt. Boil water and cook for about 1 minute and drain (Will finish cooking later so it’s okay if chicken isn’t done).
- In another pot, boil water and add a pinch of salt. Cook spinach and drain.
- Place mochi on a frying pan and cook over medium heat. Once one side is browned, flip and cook the other side.
Soup
- Add 2 cups water into a pot and boil.
- Add salt, soy sauce, and dashi to the water.
- Reduce heat to low and add the chicken. Make sure not to boil.
Serve
- In a bowl, place one mochi, 2-3 sticks each of daikon and carrots, one slice of kamaboko, a bit of spinach, a bit of mitsuba, and yuzu skin.
- Add chicken on top and slowly pour in the soup.
