Best 2 New Years Day Ozoni Soup Recipes

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Ozoni is a traditional Japanese soup served on New Year's Day. It is usually made with a broth of dashi, soy sauce, and mirin, and includes vegetables such as carrots, daikon, and turnips, as well as mochi rice cakes. There are many regional variations of ozoni, with different ingredients and flavors. In some parts of Japan, ozoni is served with chicken or seafood, while in others it is vegetarian. Some families also add special ingredients to their ozoni, such as abalone or chestnuts. There are also different types of mochi used in ozoni, such as square, round, or flat mochi. No matter what ingredients are used, ozoni is a delicious and festive dish that is enjoyed by people of all ages.

This article provides three different recipes for ozoni soup, each with its own unique flavor and ingredients. The first recipe is for a traditional vegetarian ozoni, made with a dashi broth, vegetables, and mochi. The second recipe is for a chicken ozoni, which includes chicken thighs and meatballs. The third recipe is for a seafood ozoni, made with shrimp, clams, and scallops. All three recipes are easy to follow and can be made in under an hour. So whether you are looking for a traditional Japanese New Year's Day dish or a delicious and festive soup to enjoy any time of year, these ozoni recipes are sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

Tips:

- Use a variety of vegetables in your ozoni soup to add flavor and texture. Some popular vegetables include carrots, daikon radish, lotus root, and burdock root. - If you are using dried shiitake mushrooms, be sure to soak them in hot water for at least 30 minutes before using. This will help to soften them and release their flavor. - You can add protein to your ozoni soup by using chicken, beef, or pork. If you are using meat, be sure to cook it thoroughly before adding it to the soup. - Season your ozoni soup to taste with soy sauce, mirin, and salt. You can also add a bit of chili pepper or ginger for a spicy kick. - Serve your ozoni soup hot with a sprinkling of chopped green onions or nori seaweed.

Conclusion:

Ozoni soup is a delicious and hearty dish that is perfect for a New Year's Day meal. It is easy to make and can be customized to your own taste. So next time you are looking for a special soup to serve, give ozoni soup a try!