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Ozoni (Japanese New Year Mochi Soup) in a wooden bowl with spinach, carrots, mushroom, and fish cake.
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Ozoni (Japanese New Year Mochi Soup)

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.
Course Soup
Cuisine Japanese
Keyword Japan, Japanese, mochi, new year, soup
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time: 45 minutes
Total Time 1 hour 35 minutes
Servings 4 Servings

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.