OZONI (MOCHI SOUP)
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
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.
JUNE'S OZONI
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 8
Steps:
- Make chicken stock by cooking chicken breasts in 8 cups boiling water and 2 teaspoons salt. Cook in boiling water for 10 minutes, (add dried scallops here if you like) then lower heat and cook for about 30 minutes. While making stock, wash and drain all vegetables. Cut mizuna into 2 strips (you won't need much of this-just to add green color). Slice the kamaboko fairly thin. Put a few mochi into toaster and toast until puffy.
- Remove chicken from stock onto a plate. While chicken is cooling, strain the soup in either cheesecloth or some kind of cloth to strain* to a clean pot. Add the carrots and daikon and cook until tender (about 10 to 15 minutes). (Shred 1 breast of chicken and add to broth. Save the rest to make chicken salad or whatever for another time.) Check flavor and add salt if needed. Just before serving, put mizuna in soup just to parboil-must be crunch/crisp. Put toasted mochi in a bowl, pour the soup over mochi, then put several slices of kamaboko on top and serve.
OZONI
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
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
Japanese New Year's one-pot meal. Dashi, soy sauce, mochi (packed rice cake), and chicken are fundamental ingredients. Add your own choice of vegetables. This a very simple and delicious hearty one pot meal that'll feed 4.
Provided by Chunkeebeef
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak shiitake in a bowl of lukewarm water.
- Chop daikon and chinese cabbage in 3 inch pieces.
- Cut leeks in 2 inch diagonal pieces.
- Cut carrots thinly in 2 inch long diagonal pieces.
- Roughly chop mitsuba leaves.
- Top and tail snow peas.
- Cut chicken into 2 inch pieces.
- In a large pan, boil 10 cups or so of water.
- Add dashi (unless you have dried kelp, in which case boil the kelp to make dashi manually, then remove after 5 mins).
- Add shiitake and the water in which they were soaking.
- Add vegetables that take longer to cook first: daikon, radish.
- Proceed to add the rest of the vegetables and chicken, leaving peas and mitsuba till last minute so they don't lose their colour.
- After 15 minutes or so, add mochi and soy sauce.
- Once mochi is soft and gooey, the zoni is ready to serve.
Nutrition Facts : Calories 353.3, Fat 10.2, SaturatedFat 2.8, Cholesterol 64, Sodium 3183.5, Carbohydrate 36.2, Fiber 5.2, Sugar 6.8, Protein 30.5
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