NEW YEAR'S DAY OZONI SOUP
Ozoni soup is traditionally eaten on New Year's Day in Japan. The literal translation means a variety of ingredients boiled together.
Provided by lilbrngal
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h12m
Yield 4
Number Of Ingredients 13
Steps:
- Place mushrooms in a bowl and cover with warm water; let soak, about 15 minutes. Drain and squeeze out water from mushrooms; slice.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler on high. Place mochi on a baking sheet.
- Broil mochi, turning frequently, until inflated, crisp, and slightly browned, about 5 minutes. Cut into 1-inch strips.
- Combine water and dashi-no-moto in a large saucepan; bring to a boil. Reduce heat and simmer until dashi is dissolved, 2 to 3 minutes. Add chicken, soy sauce, and salt; simmer until chicken is no longer pink in the center, about 15 minutes.
- Mix shrimp, mushrooms, spinach, carrots, daikon radish, and bamboo shoots into chicken mixture; simmer until vegetables are tender and shrimp is cooked through, about 10 minutes.
- Divide mochi strips among 4 bowls and top with soup. Garnish soup with kamaboko slices.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 63.5 g, Cholesterol 63.4 mg, Fat 1.7 g, Fiber 6.4 g, Protein 20.5 g, SaturatedFat 0.4 g, Sodium 189.1 mg, Sugar 3.4 g
OZONI
Ozoni is a special Japanese soup traditionally enjoyed on New Year's Day. It is believed to bring good luck for the new year! Ozoni is very popular in Hawaii. It's nourishing and delicious. Clear dashi broth is cooked with chicken, mochi, carrots, kamaboko/fishcake, komatsuna, mushrooms, and daikon. Each family has their own version of ozoni, feel free to use what you have available. Enjoy!
Provided by Onolicious Hawaii
Categories Hawaii Recipes
Time 1h
Number Of Ingredients 11
Steps:
- First prepare the chicken. Pour the dashi into a pot and bring to a gentle boil. Add the chicken pieces and cook on medium-high for 5 minutes.
- Skim the excess fat off the surface of the soup (so you can keep this a nice and clear soup).
- Season the soup with soy sauce and sake (optional).
- Add the shiitake mushrooms, carrots, and daikon. Bring to a boil, and then back down to a simmer and let cook for 30 minutes until the daikon is soft and tender.
- While the soup is cooking, prepare the komatsuna (or mizuna or spinach). Quickly blanch the greens in boiling water for 1-2 minutes. Drain, squeeze out excess water and chop the greens into 1-inch pieces (no need to chop if you're using spinach). Set aside.
- Next, prepare the kirimochi. In a toaster oven, toast each square at 375F for 10 minutes. Keep an eye on the toaster oven and toast just until the mochi is nicely puffed up and golden brown.
- Add the kamaboko slices and cook the soup for another 3-5 minutes.
- Gather together four soup bowls. Add a potion of komatsuna into each bowl. Gently pour the soup into the bowls, making sure that every bowl has a mix of all the ingredients.
- Place the toasted kiri mochi in the center. And top with mitsuba (optional). Eat and enjoy!
OZONI (JAPANESE NEW YEAR MOCHI SOUP - KANTO STYLE)
Ozoni (Japanese New Year Mochi Soup) is one of the popular Osechi Ryori dishes. This clear dashi based mochi soup with chicken and seasonal vegetables is enjoyed in Kanto region (Eastern Japan).
Provided by Namiko Chen
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Gather all the ingredients.
- Cut the chicken into bite-size pieces and put them in a small bowl, add ¼ tsp kosher salt.
- Add 1 Tbsp sake and mix well with hands. Let the chicken marinated for 15 minutes.
- Meanwhile, blanch the komatsuna or spinach in boiling water and cook until tender (do not overcook). Soak in iced water after removing from pot to stop cooking further.
- Squeeze the water out and cut the komatsuna into 1 ½ inch (3 cm) length.
- Make a knot with each mitsuba's stem. Peel the yuzu skin.
- If there is too much pith (the white fuzzy thing) was removed along with yuzu's skin, trim with knife. Julienne the yuzu peel very thinly.
- Add 4 cups (960 ml) dashi in a large saucepan or pot and bring it to boil. Once boiling, add the chicken pieces.
- Once all the chicken is added, cover to cook for 5-7 minutes, depending on the size of chicken.
- Once the chicken is cooked, skim the foam and fat on the surface.
- Add 1 Tbsp sake, 1 Tbsp soy sauce, and 1 tsp kosher salt. Mix well and keep it on simmer.
- When everything else is ready, start toasting mochi in a toaster oven. Optionally you can do this on a frying pan or oven as well.
- Serve the chicken and soup, add the mochi and komatsuna, and finally topped with mitsuba and yuzu. Enjoy immediately.
Nutrition Facts : Calories 216 kcal, Carbohydrate 28 g, Protein 9 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 39 mg, Sodium 563 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
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