Ozoni (Japanese New Year’s Soup)
Mochi is the star of this soothing good-luck dish that’s traditionally served on the first day of January.
- Serves
4
- Time
30 minutes
In Japanese homes on the first day of the year, the dish to eat is ozoni, a soup composed of pink-rimmed fish cake, daikon, carrot, and shiitake mushrooms floating in a rich dashi (kelp and bonito broth) along with mochi—chewy rice cakes that are oven-toasted until they resemble fire-licked marshmallows. The preparation varies by region. Sometimes chicken broth is used; Napa cabbage or pork can be added. Wherever it is served, ozoni is said to bring good luck.
Kiri mochi (or kirimochi) are shelf-stable glutinous rice cakes that are dried, cut into rectangles, and individually packaged in plastic bags. The plain, unsweetened mochi typically come in packs of at least a dozen and can be found in the dried food aisle at Japanese and Asian grocery stores or online.
Featured in “Mochitsuki: Japan’s Nostalgic New Year’s Tradition” in the December 2014 issue.
Ingredients
- 4 dried shiitake mushrooms
- 4 cups chicken stock, divided
- 2 boneless, skinless chicken thighs, cut into 1-in. pieces
- 4 oz. daikon radish, peeled and cut on the bias ¼ in. thick
- 1 carrot, peeled and cut on the bias ¼ in. thick
- 4 oz. kamaboko (Japanese fish cake), cut crosswise into ¼-in.-thick slices
- 1 cup spinach, stems trimmed
- 1 Tbsp. sake
- 1 tsp. soy sauce
- Kosher salt
- 4 kiri mochi (glutinous rice cakes)
- Mitsuba or parsley sprigs, for garnish
Instructions
Step 1
Step 2
Step 3
Step 4
- Position a rack in the center of the oven and preheat to 425°F. To a medium heatproof bowl, add the shiitakes. In a small pot, bring 1 cup of the stock to a boil. Pour over the shiitakes and set aside until softened, 4–6 minutes. Using a slotted spoon, transfer the shiitakes to a second bowl and discard the stems. Strain the soaking liquid through a fine-mesh strainer back into the pot, discarding any dirt or sediment.
- Add the chicken and remaining stock to the pot and bring to a boil. Turn the heat to medium and add the daikon and carrot. Cook, stirring occasionally, until the chicken is cooked through, 6–8 minutes. Add the kamaboko, spinach, sake, soy sauce, and reserved shiitakes and season to taste with salt. Cook until the spinach is wilted, about 2 minutes. Keep warm.
- Meanwhile, place the kiri mochi directly on the oven rack and bake, turning as needed, until browned in spots and puffed, 6–8 minutes.
- Divide the kiri mochi among four bowls and ladle the soup over top. Garnish with mitsuba and serve hot.
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