Ozoni お雑煮 – Japanese New Year Mochi Soup ( Kansai Style )

Ozoni お雑煮 is a special miso-based soup enjoyed in the morning on New Year’s Day in Japan. The soup usually includes mochi (rice cake), and the preparation varies by region and household.

The Japanese celebrate the New Year by feasting on Osechi Ryori (お節料理), traditional Japanese New Year food packed in lacquered boxes along with this special mochi soup called Ozoni (お雑煮).

Ingredients

·     1 piece kombu (dried kelp) (3" x 3" = 8 cm x 8 cm)

   ·     3 cups water (3 cups = 700 ml)

   ·     2 Satoimo (Japanese Taro)

   ·     2 inch daikon radish (2" = 5 cm)

   ·     3 inch carrot (3" = 8 cm)

   ·     2 stalks komatsuna (you can substitute with spinach)

   ·     3-5 Tbsp Saikyo Shiro Miso (different from regular white miso)

   ·     7 oz silken tofu (7 oz = 200 g)

   ·     4 pieces round mochi (rice cake)

   ·     Yuzu zest (optional)

Instructions

1.    Gather all the ingredients.

2.    Soak kombu in water overnight in a large pot.

3.    Peel satoimo (taro) and slice into rounds. Soak in water to remove the slimy texture.

4.    Peel daikon and slice into rounds. If it’s a large daikon, cut into quarters lengthwise.

5.    Peel carrot and slice into rounds. If you like to decorate the soup with a carrot flower, cut out some of the round slices into floral shape. If you do so, separate the rounds and flower shapes pieces. You will be cooking round carrot slices with satoimo (taro) and daikon, but these flower slices will be cooked separately.

6.    Add satoimo (taro), daikon, and carrots into the pot filled with kombu water. Start cooking over medium high heat. Right before full boiling, remove the kombu and discard.

7.    Skim off foam (from satoimo/taro) from the surface of the soup with a fine mesh strainer. Lower the heat to medium low and cover with a lid, leaving a gap. Simmer until the vegetables are tender. Add water if too much liquid has evaporated. 

8.    Meanwhile, cut komatsuna (or spinach) in half. Start boiling water in a saucepan. If you prepare carrot flower slices, add them into the water. When water is boiling, add komatsuna and cook till tender.

9.    Take out komatsuna and carrot when they are tender and cut komatsuna into smaller pieces. Set these toppings aside for now.

10. Once the vegetables in the soup are tender, add miso. Add 3 Tbsp. first, then add 1 Tbsp. at a time till you’re satisfied with the flavor. My family likes thick soup so I tend to add more. Add tofu after you mix in miso.

11. Peel the skin of yuzu and flip over to remove any white part. Julienne the yuzu skin.

12. Use a toaster oven to toast the mochi until puffy. You can also toast mochi over open flame or under a broiler.

13. Add the soup into a serving bowl first, then place add mochi on top along with the colorful toppings.

Source; Click

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