My family recipe - Japanese new year soup 'Ozoni'

Name: My family recipe - Japanese new year soup 'Ozoni'
Total time: 3600 s
Yield: 6 people
Cuisine: British
Ingredients: 1.2 L Water; 8 cm×10cm Kelp seaweed ('Konbu'); 3 handfuls Bonito flakes ('Katsuobushi'); 4-6 Japanese taro('Satoimo') or Jerusalem artichoke - what my family actually use is 'Takenokoimo/Kyo-imo'; 5 cm White radish('Daikon'); 1/2 Tofu - I used silken tofu, but what my family uses is 'Yaki-tofu(grilled tofu)'; White miso('Saikyo no shiromiso') - add little by little and taste to decide the amount; 6 Japanese rice cakes ('Mochi') - My family uses round shape mochi('maru-mochi'), which is popular for Ozoni in western part of Japan; Bonito flakes (for decoration on top)

Kanaaneko @kanaaneko

Bristol, England, United Kingdom

Without this Ozoni, I don't feel like it's the New Year. So, although I now live in the UK, I made this Ozoni by shopping ingredients at few Asian supermarkets and substituting things I can't buy here.

In Japan, different regions and families have their own Ozoni recipes. This recipe is said to be the one my father's ancestors have been making for generations. This style is coming from Kyoto, western part of Japan as it uses white miso for Ozoni.

Kanaaneko @kanaaneko

Bristol, England, United Kingdom

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Ingredients

1 hour

6 people

1.2 LWater
8cm×10cm Kelp seaweed ('Konbu')
3 handfulsBonito flakes ('Katsuobushi')
4-6Japanese taro('Satoimo') or Jerusalem artichoke - what my family actually use is 'Takenokoimo/Kyo-imo'
5 cmWhite radish('Daikon')
1/2Tofu - I used silken tofu, but what my family uses is 'Yaki-tofu(grilled tofu)'
White miso('Saikyo no shiromiso') - add little by little and taste to decide the amount
6Japanese rice cakes ('Mochi') - My family uses round shape mochi('maru-mochi'), which is popular for Ozoni in western part of Japan
Bonito flakes (for decoration on top)

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Steps

1 hour

1

Drain the kelp in water for more than 10 hours. This prevents the kelp from becoming slimy and tasting fishy.
2

Cut the white radish into shapes of half circles. Peel the skin and cut taro in small pieces. Boil them separately.
3

Heat the pot of water with drained kelp over slightly higher than low heat about 10 minutes. After the kelp floats to the surface, it's a sign to take it out from the water(You can throw away this kelp). Add 2 handfuls of bonito flakes to the kelp broth. Simmer for few minutes. Then remove the bonito flakes to a colander and return the dashi broth to the pot.
4

Add boiled white radish, boiled taro and sliced tofu in the broth. Simmer for few minutes.
5

Put some white miso in a ladle and dissolve it in the broth, stirring with chopsticks. Adjust the amount of miso by tasting the soup.
6

Cook rice cakes. Prepare a separate pot, boil water and add rice cakes. Once they become soft, place them in bowls.
7

Pour the soup and ingredients into the bowls with rice cakes. Put some bonito flakes on top and ready to enjoy!

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Kanaaneko @kanaaneko

on January 08, 2023 23:27

Bristol, England, United Kingdom

🇯🇵 🇬🇧 Japanese, living in Bristol😋 Lived in Singapore & Indonesia for 10 years and have traveled over 10 Asian countries. And my husband is Korean. So I’m cooking many different Asian food!🍳 Cooking almost everyday💝 Please follow me, feel free to ask me any questions about my recipes and let's enjoy cooking together!!