Authentic home cooking from Japan, with US measurements. 
Our Family’s Clear Broth Ozoni with Toasted Mochi
My family loves mochi! We often enjoy ozoni not just for New Year’s, but throughout the year. This soup has a clear, refined broth that doesn’t turn dark from soy sauce. Thank you for making this recipe popular!
Recipe Background:
Since we’re from the Kanto region, we usually season with soy sauce, but I’m not a fan of dark broths. I use white dashi to create a clear soup. The flavor is on the stronger side, so just fill about 1/3 of the bowl for a refined touch. I toast the mochi in a toaster oven so it doesn’t stick to the pot. This has become our family’s go-to way to make ozoni.
Our Family’s Clear Broth Ozoni with Toasted Mochi
My family loves mochi! We often enjoy ozoni not just for New Year’s, but throughout the year. This soup has a clear, refined broth that doesn’t turn dark from soy sauce. Thank you for making this recipe popular!
Recipe Background:
Since we’re from the Kanto region, we usually season with soy sauce, but I’m not a fan of dark broths. I use white dashi to create a clear soup. The flavor is on the stronger side, so just fill about 1/3 of the bowl for a refined touch. I toast the mochi in a toaster oven so it doesn’t stick to the pot. This has become our family’s go-to way to make ozoni.
Open in Cookpad AppSteps
- 1
Rinse the chicken with water. In a pot, add water and sake, then add the chicken cut into small pieces. Bring to a simmer, add white dashi and dashi powder, and bring to a boil. Skim off any foam.
- 2
For best flavor, start cooking the chicken from cold water. This brings out a rich broth and keeps the chicken tender.
- 3
Cut the aburaage (after removing excess oil), carrot, shiitake mushrooms, and kamaboko, then add them to the pot. Cook over medium heat, then season with soy sauce and salt to taste.
- 4
Add the cut spinach stems first, then the leaves. Cover the pot.
- 5
Once the spinach is cooked, the soup is ready. Place toasted mochi in bowls, add soup and toppings, and enjoy! Garnish with mitsuba if you like.
- 6
Start toasting the mochi during step 2 so it’s ready at the right time. Toast until the mochi puffs up and gets a nice color—this helps it soak up the soup and taste even better!
- 7
Cooking time and water amount may vary depending on the amount and thickness of the ingredients. Adjust the soup’s strength to your family’s taste. (Note: water amount has been updated.)
- 8
Kamaboko knot: Slice the kamaboko into 1/4-inch (7 mm) thick pieces. Make cuts as shown in the diagram. Thread one end through the hole from the front, and the other from the back to form a knot.
- 9
Note: Around New Year’s, kamaboko can be expensive. You can substitute with sasa-kamaboko (bamboo leaf-shaped fish cake) if needed. Diagonal slices work well!
- 10
For decorative carrot cutting, see recipe ID:17836844 on cookpad.com.
- 11
If you’d like a quick sweet treat, try my Hot Milk Zenzai with Mochi (recipe ID:17838893 on cookpad.com).
- 12
Thank you for making this recipe popular on January 4, 2014! Thanks to everyone who made, printed, or saved this recipe!
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