Kyoto-Style Ozouni

“Ozouni” is the traditional Japanese mochi soup for New Year’s. As I mentioned in my previous post, there are many regional versions of “Ozouni” in Japan. This is the Kyoto-style version using white miso. The taste is sweet and creamy.

Here is the link for Tokyo-Style Ozouni. They both taste totally different. Try and see if you prefer one over the other!

Kyoto-style white miso

Kyoto-Style Ozouni

(serves 4 to 6)

·      1000cc of Kombu (Kelp) broth

·      6 to 8 tablespoons of good quality Kyoto-style white miso

·      4 inches of carrot

·      4 inches of Daikon radish

·      2 to 3 taro

·      some fresh mochi

·      some bonito flakes

1.     How to make Kombu (Kelp) broth: Wipe the Kombu (kelp) lightly with a wet cloth. Let the Kombu soak in water for few hours to overnight. Turn on the heat. Turn off the heat and remove the Kombu right before the water starts to boil.

2.     Slice carrots, Daikon radish, and taro thinly. In a pot, combine Kombu broth, carrots and Daikon radish and turn on the heat.

3.     Once the carrots and Daikon radish is cooked, add taro in the pot. Remove the grey scum when it starts to boil.

4.     Quickly rinse fresh mochi with water to remove potato starch and add them in the pot.

5.     While the mochi is cooking, melt white miso in the pot. Use a ladle and spoon to blend in little by little. Refer to the picture below.

6.     Remove from heat when the pot comes to boil. Serve in individual bowls.

7.     Sprinkle some bonito flakes on top.

Tokyo-Style Ozouni

“Ozouni” is the traditional Japanese mochi soup for New Year’s. There are many regional versions of “Ozouni” in Japan and the flavors vary greatly so it is always important to indicate where the “Ozouni” comes from. Some are soy sauce based, some are sweet miso flavor, some uses fish broth, some uses kelp broth, and some uses chicken broth. Within the soup are veggies and meat, which also vary, as does the shape of the mochi itself. Even with Tokyo style “Ozouni” there are some variations depending on your family. Therefore I will call my “Ozouni” Tokyo style Sullivan Ozouni!

Tokyo-Style Ozouni

·      1000ml of bonito dashi broth

·      ½ lb of boneless chicken thighs

·      2 to 3 inches of Daikon radish

·      1 carrot

·      5 shitake mushrooms

·      6 tablespoons of Japanese sake

·      6 tablespoons of light color soy sauce

·      6 tablespoons of mirin (Japanese sweet wine)

·      ¾ to 1 teaspoon of kosher salt

·      some mochi

·      optional: mitsuba parsley

·      optional: yuzu peel

1.     Cut the chicken thighs into small bite size pieces. Cut daikon into quarter rounds and ¼ inch thick. Cut the carrots into round ¼ inch thick slices. Cut shiitake into thin slices, about 10 slices per inch.

2.     Combine cut boneless chicken thighs and broth in a pot and heat to a boil.

3.     Add daikon radish, carrots and shiitake mushrooms, and simmer until the vegetables turn soft.

4.     Add sake, light-colored soy sauce, mirin, and kosher salt and simmer on low heat to allow the taste of the broth soak into the vegetables.

5.     Grill the mochi in a pan or broil them in the oven until puffy and slightly browned.

6.     Put some broth in the bowl first before adding the mochi. Then add the mochi to the individual bowls. This will help to prevent the mochi from sticking to the bowl. Then finish serving the soup with veggies and meat over the mochi. Garnish with mitsuba parsley and/or yuzu peel.