Ozoni with mochi flatbreads
2 servings
25 minutes
Ozoni is a traditional Japanese soup served during New Year celebrations. Its base is a light, aromatic broth enriched with the flavors of chicken, salmon, and umami shiitake mushrooms. The soup's unique texture comes from the mochi cake, which is tender and slightly chewy. The dish's flavor is balanced by sweet daikon, the freshness of spinach, and the depth of soy sauce with sake. This dish not only warms but also symbolizes luck and prosperity in the coming year.
1
Slice the chicken and salmon into thin long pieces; peel the potatoes and carrots, slice them into 0.5 cm thick pieces; bring 600 ml of water to a boil, add hondashi, stir, and add the sliced vegetables.
- Chicken: 180 g
- Salmon: 100 g
- Potato: 30 g
- Carrot: 20 g
- Hondashi (instant dashi granules): 4 g
- Water: 600 ml
2
Fry the chicken in hot olive oil for 2 minutes, add to the vegetables; fry the salmon on one side for 1 minute and also add to the vegetables.
- Chicken: 180 g
- Salmon: 100 g
- Olive oil: 20 ml
3
Cut off the mushroom stems, make a star-shaped incision on the caps, and add the caps to the soup. Boil for 15 minutes, skimming off the foam.
- Shiitake mushrooms: 16 g
4
Clean and grate the daikon on a fine grater, squeeze out some moisture; mix the daikon with flour.
- Daikon radish: 100 g
- Rice flour: 16 g
5
Make 2 flatbreads with a diameter of 5-6 cm and a thickness of 1 cm, and fry them without oil in a preheated pan until lightly golden brown for 2 minutes on each side.
6
Blanch the spinach in hot water and rinse it in cold water to prevent overcooking; add sake, soy sauce, and salt to taste to the soup.
- Fresh spinach leaves: 20 g
- Sake: 25 ml
- Soy sauce: 30 ml
- Hondashi (instant dashi granules): 4 g
7
Arrange fish, meat, and vegetables on plates, add spinach, mochi, pour broth, and serve.
- Fresh spinach leaves: 20 g