Ozoni - Miso Soup with Mochi Rice Cake お雑煮 関西風
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5
Ozoni - Miso Soup with Mochi Rice Cake お雑煮 関西風
Description
Ozoni - Miso Soup with Mochi Rice Cake is a traditional Japanese soup served with mochi during celebrations. The Kansai style uses a gently simmered dashi stock made from kombu kelp and bonito flakes, enriched with white miso paste for a savory, slightly sweet flavor. Thin slices of carrot and daikon are parboiled and shaped decoratively, alongside scored shiitake mushrooms providing umami and texture. The mochi rice cakes are grilled until soft and gently added to the soup, where they soften further but retain a chewy consistency.
The Kanto style variation includes a soy sauce and sake-based broth with chicken thigh meat and komatsuna greens, offering a different taste profile. Both versions are garnished with naruto fish cake slices and mitsuba leaves for color and freshness. The soup balances the mild sweetness of the root vegetables and mushrooms with the savory broth and gooey mochi.
This dish is typically served warm during Japanese New Year celebrations and is noteworthy for its comforting blend of textures, from the soft mochi to the crisp vegetables. The preparation of dashi stock is essential to capturing the delicate flavors characteristic of Ozoni.
Additional points include substituting Swiss brown mushrooms if shiitake are unavailable and using a thin soy sauce (usukuchi) for authenticity in Kanto style. The mochi can be grilled or baked before adding to the soup. This recipe is both decorative and flavorful, reflecting regional variations in Japan.
Ingredients
Kansai style Ozoni
- 360ml/1.5cups water *1
- 2.5g/2inch Kelp or 5cm, aka konbu
- 10g/2cups bonito flake aka katsuobushi
- 2 tbsp White miso paste
- 40g/0.5 carrot medium sized
- 40g/0.25 daikon radish small
- 2 mochi rice cakes, round shape
- 2 shiitake mushroom *2
- 2 leaves mitsuba for garnish
- 2 lices of naruto *5
Kanto style Ozoni
- 360ml/1.5cups water
- 2.5g/2inch Kelp or 5cm, aka konbu
- 10g/2cups bonito flake aka katsuobushi
- 1 tsp soy sauce *6
- 1 tsp sake *7
- 100g/3.5oz chicken thigh meat chopped
- 40g/0.5 carrot medium sized
- 40g/0.25 daikon radish small
- 2 mochi rectangle shape
- 2 shiitake mushrooms
- 1 bunch komatsuna 8, Japanese mustard
- 2 lices Naruto fish cake
Instructions
Kansai style Ozoni
- Cut the carrot, radish small thin slices.
- Parboil the carrot and radish and cut out to flower shape using Japanese cookie cutter. *3
- Chop stems off the shiitake mushrooms and score cross to create a pattern on mushrooms.
- Pour the water and the strip of the kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
- When the small bubbles appear around the kelp and bottom of the saucepan, remove the kelp.
- Turn the heat off and add bonito flakes and leave it for a few minutes.
- Drain the bonito flakes and pour the dashi stock back into the saucepan.
- Place the saucepan over medium heat.
- Add the carrot and radish to the sauce pan and leave it cook for about 5 minutes.
- While the carrot, radish and mushrooms is cooking, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C(356°F). *4
- Turn the heat off the saucepan after carrot, radish and mushrooms are cooked. Add miso paste (straining it through a small sifter ladle to remove the hard chunks).
- Once the miso has dissolved, put the saucepan back on to medium heat. Watch it carefully and remove from heat just before it boils.
- Once the mochi is done, add the mochi to a bowl and pour the miso soup over the mochi.
- Garnish with Mitsuba and naruto(*5) to serve.
Kanto Style Ozoni *9
- Pour the water and the strip of the kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
- When the small bubbles appear around the kelp and bottom of the saucepan, remove the kelp.
- Turn the heat off and add bonito flakes and leave it for a few minutes.
- Drain the bonito flakes and pour the dashi stock back into the saucepan.
- Place the saucepan over medium heat, and add the soy sauce and sake to the dashi.
- Add the chicken meat and cook.
- Add the carrot, daikon, shiitake mushroom and cook for about 5 minutes.
- While the carrot, radish and mushrooms is cooking, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C(356°F). *4
- Pour some soup into the serving bowl, add mochi on top and pour more soup over the mochi rice cake.
Notes
- For dashi stock, use homemade or add 1 tsp dashi powder as a shortcut.
- If shiitake mushrooms are unavailable, Swiss brown mushrooms can be substituted.
- Carrot and daikon slices may be shaped decoratively but can also be simply thinly sliced if cutters aren’t available.
- Mochi can be grilled or baked at 180°C for about 15 minutes before adding to soup.
- Naruto fish cake is optional but adds color and visual appeal.
- Use usukuchi (thin) soy sauce if accessible for Kanto style broth.
- Sake can be omitted or replaced with Chinese wine or dry sherry if necessary.
- Komatsuna can be substituted with spinach in Kanto style Ozoni.
- Preparation of ingredients for Kanto style similar to Kansai style where applicable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 670mg | 28% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2550IU | 51% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 28mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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