Ozoni (Japanese New Year Soup)

Name: Ozoni (Japanese New Year Soup)
Yield: Serves 3 to 4 servings
Ingredients: 1/8 medium daikon radish; 1/2 medium carrot; About 5 oz (150 g) boneless, skinless chicken thighs; 3 1/3 cups dashi broth (800 ml); 1 tablespoon sake; 2-3 tablespoons soy sauce; 3-4 pieces mochi rice cakes; 1/2 bunch mitsuba (Japanese parsley); 1/2 stick narutomaki or kamaboko (fish cake)

annnnn @an02

Thank you to the 1,000 people who tried this recipe! This is a simple and easy-to-make ozoni with a flavorful chicken broth.

About this recipe:
This ozoni has been enjoyed in my family for generations.

Thank you to the 1,000 people who tried this recipe! This is a simple and easy-to-make ozoni with a flavorful chicken broth.

About this recipe:
This ozoni has been enjoyed in my family for generations.

annnnn @an02

Thank you to the 1,000 people who tried this recipe! This is a simple and easy-to-make ozoni with a flavorful chicken broth.

About this recipe:
This ozoni has been enjoyed in my family for generations.

Thank you to the 1,000 people who tried this recipe! This is a simple and easy-to-make ozoni with a flavorful chicken broth.

About this recipe:
This ozoni has been enjoyed in my family for generations.

Saved

Ingredients

Serves 3 to 4 servings

1/8medium daikon radish
1/2medium carrot
About 5 oz (150 g) boneless, skinless chicken thighs
3 1/3 cupsdashi broth (800 ml)
1 tablespoonsake
2-3 tablespoonssoy sauce
3-4 piecesmochi rice cakes
1/2 bunchmitsuba (Japanese parsley)
1/2 sticknarutomaki or kamaboko (fish cake)

Saved

Steps

1

Here are the ingredients. Slice the daikon and carrot into thin half-moons. Cut the chicken thighs into bite-sized pieces.
2

In a pot, add the dashi broth, sake, soy sauce, daikon, and carrot. Bring to a boil, then add the chicken. Skim off any foam or impurities that rise to the surface.
3

Once the ingredients are cooked through, reduce the heat to low. Add the sliced narutomaki and mochi, and simmer until the mochi becomes soft.
4

Ladle the soup into bowls and top with mitsuba cut into suitable lengths. Serve hot.
5

This recipe was featured in the November 21, 2014 issue of Takarajimasha's 'Cookpad Winter Recipes.'