Ozōni is a clear soup that is enjoyed as part of the Japanese New Year’s meal known asosechi ryōri. Its light delicate flavors are the perfect way to start the New Year!
- 50g chicken thigh (remove skin, cut into bite-size pieces)
- 2 tsp sake
- Dash of salt
- 50gkomatsuna (Japanese mustard spinach) or regular spinach
- 2 large shiitake mushrooms (remove stem and cut into quarters)
- 2 piece mochi
- 1Ago Dashi Tsuyu Bag
- 500ml water
- 4 slices kamaboko (fish cake)
- Cilantro (optional)
- In a bowl, mix and marinate the chicken with sake and salt for 15 mins.
- Meanwhile, blanch the kamatsuna or spinach in boiling water until tender (but not overcooked). Drain and soak in ice water. Squeeze to remove the water and cut in 1.25” (3cm) pieces. Set aside.
- Boil the chicken in water until almost fully cooked. Add the shiitake mushrooms and boil for another 1-2 mins until chicken is fully cooked. Drain, remove and set aside.
- Bake the mochi as per the instructions on the package.
- Meanwhile, add one Ago Dashi Tsuyu bag to a pot with 500ml of water and bring to a boil. Reduce the heat to low and cook for 5 mins. Remove from heat and let stand for another 5 mins. Squeeze the dashi bag and discard. Divide soup into two soup bowls.
- Divide the komatsuna or spinach, boiled chicken and mushrooms, cooked mochi and kamaboko into each soup bowl, and garnish with cilantro if desired. Serve hot to welcome in the New Year!