Japanese cuisine · Soups & Stews

Ozoni (New Year's Soup)

Clear dashi broth with grilled mochi, tender chicken and carrot – Japan's first dish of the new year.

Ingredients · for 4 servings

• 8 mochi (kirimochi)
• 1.2L dashi
• 300g boneless chicken thigh
• 3 tbsp light soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 carrot
• 100g daikon radish
• 150g spinach
• 1 organic lemon
• Salt

Instructions

1. Cut the chicken thigh into bite-sized pieces and marinate in 1 tbsp of the soy sauce for 10 min.
2. Cut the carrot and daikon into thin slices, blanch the spinach in salted water for 1 min., refresh in cold water and squeeze out well.
3. Heat the dashi with the mirin, sake and remaining soy sauce, add the carrot and daikon and cook for 6 min.
4. Add the chicken and let it poach gently for 6–8 min. until cooked through; season the broth with salt while keeping it clear.
5. Bake the mochi in the oven at 220°C for 5–7 min., until lightly browned and puffed up.
6. Place two mochi in each bowl, ladle over the broth with chicken and vegetables, top with spinach and serve with finely grated lemon zest.