Description
Celebrate the new year with this Japanese Ozoni Recipe! Enjoy the delicate flavors of a kombu based broth with rice mochi and vegetables.
Ingredients
Scale
- 1/4 cup daikon (cut into flowers or sticks)
- 1/4 cup carrots (cut into flowers or sticks)
- 3 dried shiitake mushrooms
- 4 mochi rice cakes
- a few stalks mitsuba or radish sprouts (optional)
For the broth
- 4 cups dashi broth
- 1 3×3 inch size kombu
- 2 tablespoons soy sauce
- 1 tablespoon sake
- pinch of salt (I add about 1/4 teaspoon kosher salt)
Instructions
- Put dried shiitake mushrooms in 1 cup water and let sit for 1 hour. Squeeze excess water out of shiitake mushrooms and set aside. Keep the mushroom water for future recipes – it’s delicious in soups and stews!
- Thinly slice shiitake mushrooms. This step is optional but it makes eating the soup easier.
- Put all the ingredients for the broth in a pot, along with sliced mushrooms, daikon and carrots and bring to a boil. Lower the heat, cover and simmer for 8-10 minutes, until daikon is tender.
- Remove carrots and daikon from the broth and set aside.
- Add mochi to the pot and continue cooking on low for 2-3 minutes, until mochi is tender.
- Divide the soup and mochi evenly among 4 bowls, top with carrots, daikon, mitsuba or radish sprouts and serve immediately.
Notes
Sprinkle a little ichimi to add heat.
