A recipe for Ozoni (お雑煮, Japanese New Year Mochi Soup)! Toasted Kirimochi are served in a seasoned broth with a variety of toppings perfect for celebrating the New Year.
Disclaimer and Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Take care when eating mochi, especially with young children and those with swallowing difficulties. It is incredibly chewy and can pose a choking risk.
Happy almost New Year! I first made this recipe for Ozoni a few years ago and it continues to be a favorite for us.
A delicate, clear Dashi broth is paired with toasted Kirimochi, chicken pieces, Komatsuna or spinach, carrots, mushrooms, Kamaboko (fish cakes), and a little yuzu zest for a wonderful start to the year with a variety of color and textures.
The presentation of this soup highly varies based on the region of Japan and family. I used a recipe from Marc Matsumoto as inspiration for a version popular in the Kanto region (eastern Japan including Tokyo).
Just One Cookbook has a version for Kansai-style Ozoni using a flavorful miso base.
A Few Ozoni Tips
The Kirimochi are sold dried, so they need to be cooked briefly before adding to the soup. I usually toast them under the broiler. Definitely keep an eye on them. They go from golden and puffed to burnt very quickly.
You can also grill them or soften in the microwave.
If you have any extra uncooked mochi after making the soup, they are can be toasted and served with soy sauce or Kinako (toasted soy bean flour). Moffles are also a delicious option- mochi cooked in a nonstick waffle iron.
You can simply cut a carrot into slices or use special flower-shaped cutters to add to the presentation to the soup (use a large carrot to make sure it is wide enough for the cutter). I like to use a small knife to cut designs in the carrot and add more texture.
I used fresh shiitake mushrooms for the Ozoni, but you can also swap for dried shiitake. Simply soak in water for 1 hour before adding to the soup.
I cut a few slits into the top of the mushrooms to help add to the presentation.
Remove any foam that forms at the top while the chicken simmers to keep the soup clear.
Kirimochi
Kirimochi (切り餅) is a type of mochi (rice cake) made from pounded glutinous rice. It is molded into a rectangular or square shape and sold dried and individually wrapped.
For those in the Los Angeles area, I have been able to find them at Mitsuwa Marketplace or Tokyo Central in Torrance.
I went with the rectangular/square shape to stay closer to the Kanto version, but some areas use a round, boiled rice cake (Marumochi), mochi filled with red beans, or even tofu.
Take care when eating mochi, especially with young children. It is incredibly chewy and can pose a choking risk.
More Notable Ingredients
I made a dashi broth as the base for the Ozoni. This particular version uses Kombu (dried Japanese kelp) and Katsuobushi (bonito flakes). I have been able to find these ingredients at larger grocery stores and markets with Japanese ingredients.
Use only the kombu and omit the chicken/kamaboko for a vegan/vegetarian option. The dashi takes a little bit of time to prepare, but it can be made up to 5 days in advance and refrigerated until needed.
Komatsuna (小松菜, Japanese Mustard Spinach) is a dark leafy green vegetable. It can be found in the produce section of Japanese grocery stores. For the photos in this post, I actually used spinach since Komatsuna was out of stock at the time.
Kamaboko (fish cake) is a type of cured surimi. Processed white fish is formed into a loaf shape and steamed until firm. It can be found in the refrigerated section of markets featuring Japanese ingredients.
For those in the Los Angeles area, special New Year versions can be found at Mitsuwa and Tokyo Central in December.
Yuzu is a small green to yellow citrus fruit from East Asia. The zest adds a light, refreshing flavor to the soup. It can sometimes be found in the produce section of markets with Japanese and Korean ingredients during the winter. If unavailable, use the zest of a Meyer Lemon.
Mitsuba (Japanese Wild Parsley) is a light green herb with a refreshing and light bitter taste. It can be found in the produce section of Japanese grocery stores. If unavailable, simply omit.
Looking for more Japanese soup recipes?
Try my:
- Chikara Udon (Japanese Power Udon)
- Toshikoshi Soba (Japanese New Year Soba)
- Niku Udon (Japanese Meat Udon)
This recipe was originally published in December 2014 and updated December 2021.
Ozoni (Japanese New Year Mochi Soup) Recipe
Adapted from PBS- Marc Matsumoto
Ozoni (Japanese New Year Mochi Soup)
Ingredients
Soup:
- 5 cups (1.2 liters) water
- 1 piece (6 inch, 15 centimeter) kombu
- 1.4 ounces (40 grams) katsuobushi dried, shaved bonito
- 1 tablespoon (15 milliliters) sake
- 1 tablespoon (15 milliliters) soy sauce
- 1/4 teaspoon salt to taste
Chicken:
- 4 ounces (113 grams) boneless, skinless chicken thighs
- 1 1/2 tablespoons (22 milliliters) sake
- 1/4 teaspoon salt
Toppings:
- 1 large carrot
- 4 fresh shiitake mushrooms stems removed
- 4 Kirimochi
- 4 ounces (113 grams) Komatsuna or spinach
- 4-8 slices kamaboko fish cake
- Zest from 1 yuzu or Meyer lemon
- 4 sprigs Mitsuba
Instructions
To make the Dashi base:
- In a large pot, combine the 5 cups (1.2 liters) water and kombu. Allow to sit for 30 minutes.
- After 30 minutes, bring to a boil over medium heat. Remove the kombu pieces and add another 2 tablespoons (30 milliliters) cold water. Stir in the bonito flakes until just combined.
- Once boiling, reduce to low heat and simmer for 5 minutes. Skim off any foam that develops on the surface.
- Remove from heat and allow to sit for 15 minutes. Pour through a fine mesh strainer or cheesecloth into a large bowl. DO NOT squeeze the excess liquid from the bonito before discarding.
To prepare the chicken:
- Cut the chicken into bite-size pieces (1-1 1/2 inches, 2.5-4 centimeters) and place in a medium bowl. Add the 1 1/2 tablespoons (22 milliliters) sake and salt. Toss to combine and set aside for 15-30 minutes as you prepare the remaining ingredients.
To assemble:
- Peel the carrot and cut into rounds. If desired, use a flower cutter to shape the rounds. Set aside.
- Remove the stems from the shiitake mushrooms and cut slits across the tops if desired. Set aside.
- Place the kirimochi on a baking sheet lined with aluminum foil about 2 inches (5 centimeters) apart. Place in the oven under a low broil until toasted and inflated.
- Return strained dashi (water cooked with kombu and bonito) to cleaned large pot over high heat. Stir in the sake, soy sauce, and salt. Once boiling, reduce heat to a simmer and add the marinated chicken pieces.
- Cook the chicken until tender, about 5-10 minutes, skimming off any foam that forms at the top of the soup.
- In another large pot, bring water to a boil over high heat. Place a bowl of ice water near the pot. Add the Komatsuna or spinach to the boiling water and cook just until blanched and tender, about 30 seconds to 1 minute.
- Drain the Komatsuna and immediately transfer to a bowl of ice water. Once cool enough to handle, squeeze out any excess water and cut the Komatsuna into pieces about 2 inches (5 centimeters) long.
- Add the cut carrots and mushrooms to the soup. Continue to simmer until tender, another 5 minutes.
- Add the sliced Kamaboko and cook just until heated through.
- Divide the cooked mochi among 4 soup bowls. Top with pieces of the chicken thighs, then the Komatsuna.
- Pour in the soup and garnish with the carrot slices, mushrooms, and Kamaboko. Top the Komatsuna with a few pieces of yuzu zest.
- Add 1 sprig of Mitsuba to each bowl and serve immediately.
Leave a Reply