Hokkaido-Style Ozoni (New Year's Soup)

Name: Hokkaido-Style Ozoni (New Year's Soup)
Yield: Serves 2 servings
Ingredients: 2 –2.1 oz daikon radish (about 60 grams); 0.7 –1 oz carrot (about 30 grams); 0.7 –1 oz bamboo shoot (about 30 grams); 1/3 –1/4 burdock root; 1.8 oz chicken (about 50 grams); as needed kamaboko or narutomaki fish cake,; 1 shiitake mushroom; mitsuba (Japanese parsley), as needed (if available); 1 little salmon roe (ikura), as desired (if available); as many pieces as you like mochi (rice cakes); 1 1/4 –1 2/3 cups dashi stock (300–400 ml); 1/4 teaspoon salt, or to taste; 1 tablespoon soy sauce, or more to taste; 1 teaspoon mirin

mielle @cook_40085164

札幌市

All the ingredients are cut into thin strips, and the soup is seasoned with soy sauce.
Recipe background:
My family in Kanagawa used to make Kanto-style ozoni with daikon and taro, but after marrying into my husband's family in Hokkaido, my mother-in-law taught me this Hokkaido (○○ family?) version of ozoni.

This version of ozoni includes salmon roe (ikura).

mielle @cook_40085164

札幌市

This version of ozoni includes salmon roe (ikura).

Saved

Ingredients

Serves 2 servings

2–2.1 oz daikon radish (about 60 grams)
0.7–1 oz carrot (about 30 grams)
0.7–1 oz bamboo shoot (about 30 grams)
1/3–1/4 burdock root
1.8 ozchicken (about 50 grams)
as neededkamaboko or narutomaki fish cake,
1shiitake mushroom
mitsuba (Japanese parsley), as needed (if available)
1little salmon roe (ikura), as desired (if available)
as many pieces as you like mochi (rice cakes)
Soup base:
1 1/4–1 2/3 cups dashi stock (300–400 ml)
1/4 teaspoonsalt, or to taste
1 tablespoonsoy sauce, or more to taste
1 teaspoonmirin

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Steps

1

Prepare your preferred dashi stock. For reference, I use bonito-based dashi at home. Cut all the ingredients into thin strips.
2

Bring the dashi to a boil, then add all the ingredients except for the salmon roe and mitsuba. Season with salt, soy sauce, and mirin. Adjust the flavor to your liking.
3

Toast the mochi and place them in bowls. Pour the hot soup over the mochi, then garnish with mitsuba and salmon roe.
4

The first review was from Daimajo—thank you for always trying my recipes, I appreciate it!
5

Masatakamama said, 'My first time trying Hokkaido ozoni! My family’s version uses taro. The colors are beautiful—perfect for New Year’s.' I was so happy to receive this review!
6

From ♡Mamimami♡: 'The dashi was so delicious♡...' Thank you for the wonderful review!
7

Tomoka☺ said, 'It was delicious and made my New Year’s so happy♪' I’m glad you enjoyed the Hokkaido ozoni!
8

Yesmama said, 'The chicken and vegetables gave it great flavor! The salmon roe made it festive...' I was thrilled you made it again this year with ikura!
9

Since September 17, 2019, I haven’t been able to reply to reviews; I want to express my thanks for all your feedback here.
10

Sara-chan, Happy New Year! Every time I go to the ward office near your family’s house, I think of you! Thanks for your review!
11

Ye-mama, I’m so happy your daughters requested this! I hear Kansai uses miso for ozoni. Thanks for your review!
12

Ohanasuki, it’s been a while; I was so surprised and happy to get your review at this time of year! Thank you!