Best 3 Junes Ozoni Recipes

**Junes' Ozoni: A Taste of Japanese Summer with Regional Variations**

Ozoni is a traditional Japanese soup dish that holds a special place in Japanese cuisine. It is typically enjoyed during the New Year holidays, symbolizing renewal and good fortune for the coming year. In June, a unique variation of ozoni called "Junes' Ozoni" is prepared, offering a refreshing taste of summer. This chilled soup is prepared with various regional ingredients, each bringing its own distinct flavor and texture.

The article presents a collection of Junes' Ozoni recipes from different regions of Japan, allowing you to explore the diverse culinary traditions of this beloved dish. From the classic Tokyo-style Junes' Ozoni featuring fresh vegetables and dashi broth to the hearty Aomori-style Junes' Ozoni with its generous portion of abalone and scallops, these recipes showcase the rich culinary heritage of Japan.

Discover the secrets of making delicious Junes' Ozoni with step-by-step instructions and helpful tips. Learn how to select the freshest ingredients, prepare the dashi broth, and assemble the soup in a way that captures the essence of this delightful summer dish. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you through the process and help you create a memorable Junes' Ozoni that will impress your family and friends.

Let's cook with our recipes!

OZONI (JAPANESE NEW YEAR MOCHI SOUP - KANTO STYLE)

Ozoni (Japanese New Year Mochi Soup - Kanto Style) image

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

Ingredients

1 chicken thigh ((5.6 oz, 160 g; you can increase the amount if you like; skip for vegetarian/vegan))
4 stalks komatsuna ((3.5 oz, 100 g, 3.5 oz; or use spinach))
4 kirimochi or homemade mochi
yuzu zest ((optional))
4 mitsuba (Japanese parsley) ((optional))
1 Tbsp sake
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
4 cups dashi (Japanese soup stock; click to learn more)
1 Tbsp sake
1 Tbsp soy sauce
1 tsp kosher salt (Diamond Crystal; use half for table salt)

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

OZONI

Ozoni image

Japanese New Year mochi soup is a simple, comforting soup traditionally served on January 1st to kick off the new year. There are two main types; both include a dashi base, a variety of vegetables and mochi, which is associated with luck and long life in Japan. In the Kanto (Tokyo/eastern Japan) version, the broth is clear and pieces of chicken are added. In the Kansai (Osaka/western Japan) version, white miso is stirred in. This is the Kanto version. I prefer to cook the chicken separately in order to keep the broth free of fat and impurities, but it does involve an extra pan. If you'd rather simmer the chicken in the broth, marinate the chicken in the sake and salt for about an hour beforehand. Komatsuna (also known as Japanese mustard spinach) is traditional in ozoni but can be hard to find so spinach is a good substitute. You can also swap in other vegetables. Some popular choices include mitsuba, burdock root and lotus root. (Note: Be careful when you eat the mochi. It is very glutinous and sticky, so avoid big bites and chew it thoroughly.)

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 small servings or 2 large servings

Number Of Ingredients 14

Ingredients

4 pieces kiri mochi (hard rectangular blocks of Japanese rice cake), each about 1 1/2 by 2 1/2 inches
4 ounces spinach (about 4 large handfuls)
1 large boneless, skinless chicken thigh (about 6 ounces), cut into bite-size pieces
3 tablespoons sake
Kosher salt
4 cups Dashi (recipe follows) or 1 tablespoon plus 1 teaspoon instant dashi powder, such as Ajinomoto Hondashi, dissolved in 4 cups water
4 thick slices peeled daikon (each about 1/3 inch thick; see Cook's Note)
4 shiitakes, stemmed
1/2 carrot, sliced (see Cook's Note)
1 tablespoon soy sauce
4 slices of naruto kamaboko (Japanese white fish cake with a pink swirl in the center; optional)
Grated yuzu or lemon zest, for serving (optional)
Two 4-inch squares kombu (dried kelp; about 20 grams)
1 1/2 packed cups katsuobushi (dried bonito flakes; about 30 grams)

Steps:

Preheat a toaster oven (or regular oven) to 450 degrees F.
Place the mochi on a small baking sheet, spacing the pieces at least 2 inches apart, and bake until lightly golden and puffed up, about 12 minutes.
Meanwhile, bring a medium saucepan of water to a boil and prepare a large bowl of ice water. Add the spinach to the boiling water and cook just until wilted, about 1 minute. Using a spider or tongs, transfer the spinach to the ice bath just until cooled, then drain. Squeeze any excess liquid from the spinach. Form into a tight "log" about 5 inches long, then cut crosswise into 4 equal pieces and set aside.
Combine the chicken, 2 tablespoons of the sake and 1/2 teaspoon salt in a very small saucepan. Add 3/4 cup water (or enough to just cover the chicken). Bring to a boil over high heat, then reduce the heat and gently simmer, stirring once or twice, until the chicken is just cooked through, 3 to 5 minutes. Remove from the heat and set aside.
Meanwhile, bring the dashi to a simmer in a small saucepan over medium heat. Add the daikon, shiitakes and carrot and cook until the vegetables are tender, about 4 minutes. Stir in the soy sauce, remaining 1 tablespoon sake and 1 teaspoon salt. Taste and adjust the seasonings if necessary.
Drain the chicken and divide it among 4 soup bowls (preferably narrow and deep). Place a piece of mochi and fish cake, if using, in each bowl. Top with the broth and vegetables, followed by a parcel of spinach. Sprinkle with yuzu or lemon zest, if using, and serve.
Combine the kombu and 6 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time, but it does lend a little extra flavor.) Heat over medium heat just until the water comes to a near boil, but doesn't actually boil, about 5 minutes. Discard the kombu.
Scatter the katsuobushi evenly over the water, bring to a boil over high heat, then immediately remove from the heat. Let steep, undisturbed, for about 10 minutes.
Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter.
Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 5 cups

OZONI (MOCHI SOUP)

Ozoni (Mochi Soup) image

People in Japan and the Japanese diaspora hold mochi-making parties in late December, taking turns swinging an enormous mallet, pounding sticky rice in a hollowed-out stump until smooth and stretchy, then shaping it into balls or disks. Some of the mochi is eaten fresh with sweet or savory toppings, and some is offered plain to the spirits. (Stores sell it for anyone too busy to make it.) On New Year's Day, hardened mochi pieces are reheated and used in ozoni soup. In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it's red miso soup with mochi and nothing else. This recipe, from Corinne Nakagawa Gooden, originates in Hiroshima, and came to Seattle with her grandmother Hisaye Sasaki in the early 1900s.

Provided by Hannah Kirshner

Categories soups and stews, appetizer, main course

Time 1h

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound chicken wings, necks, feet or meaty bones
1 1/2 teaspoons fine sea salt, plus more as needed
3 tablespoons mirin
4 golf ball-size or 2 egg-size satoimo (taro root)
3 ounces mizuna (about 4 cups), roots trimmed and discarded, stems and leaves cut into 2-inch lengths
8 to 16 (¼-inch-thick) slices Naruto kamaboko (red-and-white spiraled fishcake)
1 yuzu or Meyer lemon
8 pieces plain mochi (see Note)

Steps:

Make the chicken stock: Rinse the chicken parts. In a pot, bring the chicken, 1 1/2 teaspoons salt and 2 quarts water to a simmer over medium-high heat. Continue to cook at a low simmer for 30 minutes, reducing the heat as needed to prevent a full boil (which would cloud the broth).
Strain the broth and discard the chicken or reserve the meat for another use. Add the mirin to the broth and set aside.
Bring a medium saucepan of water to a boil. Add the satoimo and blanch until the skin is soft enough to slip off easily, about 3 minutes. Drain the satoimo, then use a spoon to scrape off the skin. Slice the satoimo into ¼-inch-thick rounds, then transfer them to a small saucepan. Add enough of the chicken broth to cover. Bring to a boil over high, then reduce the heat to simmer until soft, about 15 minutes.
In lacquerware soup bowls or other small bowls, neatly arrange mizuna, satoimo and 1 or 2 slices of Naruto. Peel one or two long strips from the yuzu, then cut the strips very thinly crosswise. In a medium saucepan, reheat the chicken stock. Taste and adjust salt as needed.
To serve, heat the mochi until puffy and soft, for a few minutes in a toaster oven or under the broiler, or 30 seconds on high in a microwave, and add it to the bowls. Immediately ladle about 1/2 cup hot broth into each bowl - before the mochi hardens - and garnish with a pinch of yuzu peel.

Tips:

Choose the right vegetables. The best vegetables for ozoni are those that are in season and have a mild flavor. Some good options include daikon radish, carrots, turnips, and spinach.
Use a good quality dashi. Dashi is the Japanese soup stock that forms the base of ozoni. It's important to use a good quality dashi, as it will make a big difference in the flavor of the soup.
Don't overcook the vegetables. The vegetables in ozoni should be cooked until they are tender but still have a little bit of crunch. Overcooking them will make them mushy.
Add the mochi at the end. Mochi is a Japanese rice cake that is added to ozoni at the end of the cooking process. It's important to add the mochi at the end so that it doesn't get overcooked.
Serve ozoni hot. Ozoni is best served hot, so make sure to eat it as soon as it's finished cooking.

Conclusion:

Ozoni is a delicious and hearty Japanese soup that is perfect for a winter meal. It's easy to make and can be customized to your own liking. With its variety of vegetables, dashi, and mochi, ozoni is a dish that is sure to please everyone at the table.