OZONI SOUP

March 29, 2019

OZONI SOUP is a simple and delicious way to welcome in the new year. This traditional Japanese soup is the perfect blend of flavors and aromas, and the addition of mochi cake makes for a surprisingly chewy/sticky texture.

  • Prep: 45 mins
  • Cook: 1 hr 30 mins

Ingredients

1 Kombu Sheet

4 Packs Bonito Flakes

6 cups Water

6 Dried Shiitake Mushroom Caps

4 Mochi Cakes

2 tsp Soy Sauce

1/2 tsp Salt

6 ½ Inch Daikon Radish Circles or Parsnips

6 ½ Inch Carrot Slices

4 Stalks of Komatsuna or Spinach or Mustard Greens

2 Skinless Boneless Chicken Thighs with Tofu

2-3 Inch Yuza Zest or Lemon Zest

1 Scallion Stalk or Chives

4 Sprigs of Parsley

Directions

PART ONE: HOW TO PREPARE THE DASHI STOCK

1In a large pot add water and kombu sheet and bring to a boil. Remove kombu sheet immediately once water boils.

2Remove pot from heat and add 4 packs of bonito flakes and let steep for 30 mins.

3Strain broth through a fine sieve or cheesecloth to remove bonito flakes.

4Add ½ tsp of Salt and 1 tsp of soy sauce.

5Cut chicken thighs in strips, add to the broth and simmer for 20 mins. Skim foam from the top of the broth and discard.

PART TWO: HOW TO PREPARE THE MUSHROOM

1Reconstitute dried mushroom caps by placing in a bowl and pouring hot water (approx. 2 ½ cups and 1 tsp of soy sauce, let it sit for 15 mins.

2Place soaked mushroom with liquid in a small pot and boil for an additional 15 mins or until tender.

3Drain, cool, and remove the stem from mushroom and set aside.

PART THREE: HOW TO PREPARE GREENS & VEGETABLE

1Cut carrots and daikon in ½ inch thickness, and steam until slightly tender but not mushy.

2Blanch greens in boiling water for 2 mins, remove and place greens in an ice bath to stop the cooking processes.

3Remove greens from ice bath arranging the stems in the same direction and squeeze as much water from the greens as possible, bundling two equal parts for serving and set aside.

4Peel a 2-3 inch tab from the skin of lemon, separate in two equal parts for serving.

5Finley chop scallions and set aside.

6Take 2 stalks of parsley and tie them in a knot and repeat for the other two stalks.

PART FOUR: HOW TO PREPARE MOCHI CAKES (RICE CAKE)

1Set oven to broil.

2Remove all plastic wrapping from mochi.

3Place mochi on an oven-safe pan or tray (non-stick preferable).

4Place mochi on the middle rack, turning each cake every 30 seconds until Mochi blisters and browns on both sides (watch carefully to prevent burning). Once toasted, remove from oven and set aside.

PART FIVE: TIME TO ASSEMBLE THE SOUP

1For one serving, in a medium-sized bowl arrange 3 slices of daikon, 3 carrot slices, 3 mushroom caps and komatsuna bundle at the bottom of the bowl.

2Add simmering broth to the bowl and add a serving of chicken on top.

3Place 2 toasted mochi cakes on the top of the soup.

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