Ozoni is a deliciously light and simple soup of chicken, vegetables and mochi that is eaten on New Year's Day in Japan. Here in the West, Ozoni is a very welcome contrast from all the heavy fare I've indulged in over the holidays, so it will be a welcome addition to my table today. Because Ozoni is so easy and quick to make, it's perfect for anytime with any ingredients you have on hand. Enjoy!
1⁄2 Cup (8 tbs)
1⁄2 Cup (8 tbs), thinly sliced
Boneless skinless chicken thighs
2 , cut into small bite size pieces
50 Gram, cubed (Cut into 8 cubes)
50 Gram (8 pieces)
45 Gram (4 medium shiitake mushrooms can be used as an alternative)
50 Gram, cut into bite size pieces
Light soy sauce/Soy sauce
1 Dash (usukuchi)
1. Take about 8 cubes of mochi and put them under the broiler turning sides frequently until they turn golden brown in color.
2. Take a medium saucepan and heat up a liter of dashi stock and add to it the thinly sliced carrots and daikon. Cook for a couple of minutes covered.
3. Add two boneless and skinless chicken thigh pieces. Cover and simmer for 5 more minutes.
4. When the chicken is done add the snow peas, napa cabbage and enoki mushrooms and continue to cook covered until the cabbage is wilted and the peas are bright green in color. This will be done in a minute.
5. Finally season with some usukuchi or soy sauce and salt to taste.
6. Take a serving bowl and throw in the small bit of lemon zest at the bottom and spoon into the bowl the soup along with the vegetables.
7. Finally add the roasted mochi cubes on top allowing half of each cube to remain above the surface of the soup.
Happy New Year! Most of us are looking to cook something simple and light cause light sounds good after all the heavy cooking and rich food that we have been eating over the holidays. Watch this video as Jay (Mr. Jingjong) teaches us how to make a traditional Japanese New Year Soup called Ozoni. It is a deliciously light and nutritious soup of chicken, vegetables and mochi (rice cake) that is eaten on New Year's Day in Japan but is a very welcome contrast from all the heavy fare we have indulged in over the