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Nagoya Style Ozoni (New Year's Soup with Mochi)
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Nagoya Style Ozoni (New Year's Soup with Mochi)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Side Dish, Appetizer, Soup
Cuisine: Japanese

Ingredients

  • 1 tsp neutral cooking oil generic cooking oil
  • 1 pinch salt
  • 100 g chicken thigh or breast) cut into small bitesize pieces, boneless
  • 100 g Japanese mustard spinach komatsuna) cut into 4cm (1.5") pieces, aka komatsuna
  • 4 pieces rice cake kirimochi, square shaped
  • 400 ml dashi stock
  • ½ tsp mirin
  • 2 tsp soy sauce
  • fish cake 2 slices per portion, Japanese, called kamaboko
  • bonito flakes (katsuobushi) to garnish

Instructions

    Cup of Yum
  1. Heat a frying pan on medium and add 1 tsp cooking oil. Add 100 g boneless chicken thigh to the pan and season with 1 pinch salt. Fry until cooked through and then remove the pan from the heat.
  2. While the chicken is cooking, bring a small pot of water to a rolling boil and sprinkle with salt. Add 100 g Japanese mustard spinach (komatsuna) and boil for 30 seconds. After 30 seconds, transfer it to a bowl of ice cold water to stop the cooking process and set aside for later.
  3. Rinse out the pot and reuse it. Add 400 ml dashi stock, ½ tsp mirin and 4 pieces square shaped rice cakes. Simmer over a low heat until mochi is soft on the outside. If the pot is small, cook them in batches in a single layer. Avoid stacking them and place cooked pieces in the serving bowls.
  4. Once the mochi is softened, add 2 tsp soy sauce along with the cooked chicken from earlier and simmer for about 1 minute.
  5. Divide the soup into bowls. Squeeze the water out of the Japanese mustard spinach thoroughly and then place it on top of the soup along with 2 slices of Japanese fish cake "kamaboko" and a sprinkle of bonito flakes per portion.
  6. Enjoy!