Yamagata-Style Ozoni Soup: Also Great as Udon or Soba Broth

Name: Yamagata-Style Ozoni Soup: Also Great as Udon or Soba Broth
Yield: About 6 servings
Cuisine: American
Ingredients: 1 piece (about 10 1/2 oz) chicken thigh or breast; 3 1/2-7 oz (we use 7 oz) burdock root; 1 medium carrot; 1 pack maitake mushrooms; 3 pieces fried tofu; 1 leek; 6 1/3 cups water; 2/5 cup soy sauce; 2/5 cup cooking sake; 2/5 cup mirin; 1 tablespoon granulated dashi; mochi (rice cakes), optional

☆ジェラトーニ☆ @cook_40105429

The broth from burdock root and maitake mushrooms is exquisite. Although it's Yamagata-style, it was well-received by people in the Kanto region too. The seasoning ratio is an easy-to-remember 1:1:1.
The origin of this recipe: Sometimes I crave my mother's cooking. But I often forget what goes into it, so I decided to write it down. It's a bit self-indulgent, but it's delicious, and I want everyone to try making it.
At our house, we make this on New Year's Eve, eat it with soba noodles to ring in the New Year, and also enjoy it as ozoni soup for the New Year.

☆ジェラトーニ☆ @cook_40105429

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Ingredients

About 6 servings

1 piece(about 10 1/2 oz) chicken thigh or breast
3 1/2-7 oz(we use 7 oz) burdock root
1medium carrot
1 packmaitake mushrooms
3 piecesfried tofu
1leek
6 1/3 cupswater
2/5 cupsoy sauce
2/5 cupcooking sake
2/5 cupmirin
1 tablespoongranulated dashi
mochi (rice cakes), optional

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Steps

1

Shave the burdock root into thin slices. This is the most time-consuming step, so I used store-bought slices this time.
2

Cut the carrot and fried tofu into thin strips. If using chicken thigh, you can remove the oil from the tofu, but if using chicken breast, it's fine as is.
3

Tear the maitake mushrooms into bite-sized pieces. Slice the leek diagonally into 1/2-inch pieces.
4

Cut the chicken into small, bite-sized pieces. Some may be concerned about calories, but the flavor comes from the skin and fat, so don't discard them; cut them the same way.
5

If you have leftover daikon radish from making spicy mochi, you can cut it into strips or quarter slices and add it for a soft, flavorful touch.
6

In a large pot, combine water, carrot, maitake mushrooms, burdock root, and leek. Bring to a medium heat. Once boiling, add the chicken and fried tofu.
7

Add the ingredients marked with ☆, bring to a boil to evaporate the alcohol, and skim off any scum while simmering. Once the ingredients are cooked through, grill the mochi and serve in bowls.
8

If you like, add more leek for sweetness. It's recommended for those who prefer a sweeter taste.
9

If you can't finish it all in one day, reheating will make it quite concentrated. Add water while tasting to adjust.
10

A long burdock root is about 7 oz.
11

This recipe became popular on January 6, 2018. I'm really happy about it.
12

Edited the recipe and tips on January 2, 2020.
13

Ranked #1 for Yamagata-style ozoni. Thanks to everyone who made it!