I've eaten this for years. The flavors comes out from the chicken.It will taste better the next day, which is the same as curry, because the flavor will be absorbed more.There are no special hints.Cut the ingredients, put in a pot, and just simmer over high heat.I think chicken thighs are more delicious in this dish. Recipe by Chibiinuinu

My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

This is a recipe for Kyoto-style ozōni with white miso.Bonito flakes are added right before serving, so only kombu seaweed is used to make the dashi stock. For 2 servings. Recipe by FarmersK

This is one of the quick soups that I often serve for my family.This originally didn't have any mochi in it, but now it doesn't taste right without it!There are many different kinds of mushrooms available. Try different varieties to deepen the flavor. Add grilled mochi for aroma and to bulk up the dish. The key is to use sesame oil for flavor. Recipe by Yuzuyuzu

Thank you for 90 reviews! This simple dessert combines the warm, sweet red bean soup with the cold, sweet vanilla of mochi ice cream. It's easy to make in the microwave.The origin of this recipe: I love the by nonmama, Recipe ID: 18231355. When I ran out of soy milk, I found mochi ice cream in the freezer, remembered her recipe, and thought it would be delicious. It was a perfect match!

Even if we called this Kyoto-style ozouni, every family has their own version. I grew up with this ozouni. In the top photo, the burdock root is sliced diagonally.To make the ozouni in the morning quickly and easily, I parboil the ingredients.The amount of miso listed will make a light soup, but the soup will be delicious with a little more miso.You could just use regular daikon radish, regular carrot, green onion instead of mitsuba and square mochi instead.You could heat the satoimo in the soup. Recipe by cafe-cafe

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.I highly recommend using bonito flakes, (rather than granules) for the dashi stock.If you prefer soft mochi, stew them in a bit of the broth.Select fatty chicken thigh for a richer and tastier broth.For digestive relief from overeating during New Year's celebrations, add a little grated daikon radish. For 2 servings. Recipe by Nuchigusui-

I love the flavor of our family's standard ozouni that we have every year, but this recipe is in response to requests for something different! Even without adding any special ingredients, the fragrance of pure sesame oil adds a Chinese-style flavor. The sesame oil combined with the umami of vegetables and chicken tastes very rich. This is a hearty ozouni that children love too!By adding pure sesame oil during the preparation stages as well as to finish, the fragrance and the umami of the oil are evident in a well balanced way in the finished soup. Slice the vegetables into thin julienne to make an elegant version of ozouni that can be served to guests. This is delicious with grilled onigiri rice balls instead of the mochi cakes. For 4 servings. Recipe by Kadoya-seiyu

This was prepared for Cookpad's New Years' event.To cut the nori seaweed, I recommend using small scissors.Although it takes time to cut the nori seaweed and to carve the vegetables, the dashi soup stock is easy to make.You can include whatever ingredients you wish to the soup. Recipe by Puryupuryu

I heard that using white miso is very popular in the western Kansai region, so I made this white miso ozouni.Every brand of miso has a different salt content, so be sure to taste the soup and adjust its flavor. For the beef broth, I used Dashida, a Korean beef stock powder. If you don't have it, you can use bonito-flavored stock powder. A little red miso brings the flavors together. Be sure to skim off any scum. Recipe by Asamato

This is a sweet red bean soup made from scratch with azuki beans. For the best flavor, enjoy it the day after you make it—it gets even tastier!About this recipe:There are two ways to make zenzai: by dissolving homemade sweet red bean paste in hot water, or by starting from dried azuki beans. This recipe uses the latter method.

Do you have leftover mochi or kirimochi from New Year's? This fusion of Japanese and Western cuisine will warm you up on a cold night! A great way to use up mochi!The origin of this recipeI came up with it on a whim.