Making dashi stock is a pain and I hate that you need to dirty a pot to use mentsuyu! Then I remembered my mom's ultimate lazy recipe.This is the ultimate "lazy" recipe for zouni. There aren't any hints. Just eyeball the ingredients. Recipe by Natsumomomama

This is our family recipe for Kyoto-style white miso ozouni. I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it. We only have this once a year at New Years, but I always comforted when I eat this. It's my mother's flavor.In Kyoto, we use round mochi cakes for ozouni. When heating them in the microwave, watch them so that they don't puff up too much and explode. Serve the soup and mochi before the mochi becomes too soft and melts. You can use authentic, properly made dashi stock, or instant dashi stock from granules. In Step 2, when cooking the satoimo, be careful not to simmer too long or it gets salty. For an easy to make amount. Recipe by Nanaiku

I've made this so many times I've lost count.I make this year-round for breakfast for my mochi-loving husband.If you do up to Step 4 the night before, it's easy to make in the morning.For the dashi stock, you can just use 1 tablespoon of dashi stock granules in 5 cups (1000 ml) of water.When adding salt in Step 4, be sure to taste it while you add it since different types of salt have different levels of saltiness.If you have mari-bu (decorative ball shaped fu) the soup becomes very New Year-sy and festive. For 2 to 3 servings. Recipe by ruruchirin

We just finished pounding mochi, and tried eating it like this for lunch and it was delicious.If you have just-pounded fresh mochi, tear it up with your hands and arrange it on the place. If you have grilled mochi, dip it in hot water and then arrange it on the plate. Recipe by meg115

I figured I could make okara like this if I could do it with tofu.It was a huge success when I tried it out.I tried various combinations and ingredients, and came up with this recipe.It is full of dietary fiber, and great if you're on a diet.Rolling this into small balls helps the kinako stick better, and it is delicious.There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko

This is not one of the best but the best oyster soup. I used a pound of prawn heads and shells to make the broth to establish the foundational broth. If you don't have time or prawn heads, use 10 dried anchovies and a piece of palm size kelp and boil for 20 minutes.

I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf...I wanted to make a sakura mochi easily, so I came up with this recipe.-A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red.-A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty

This is the technique we have been using for a long time at my parents' house.To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke

I was trying to come up with ways to use mochi cakes, and this is what I created.The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time.I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo

I had a craving for ohagi rice cakes, but if I make a lot, I end up with too many leftovers. So I came up with this recipe to easily make a small portion of mochi.It's easier to work if you put some water in a bowl for wetting your hands (since the mochi sticks to your hands)Measuring the tsubu an and rolling it into balls before microwaving the mochi makes the work easier. Recipe by Jinpiyo

I used to always toss out leftover rice, so I thought of a way to use it.In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains.In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx

Children like this too, and the appearance is also pretty.