4 cups water, divided
1 pound boneless chicken thighs
8 slices carrot
1/4 cup sake
2 teaspoons salt
1 tablespoon soy sauce
4 shiitake mushrooms, sliced
3-4 pieces of fish cake, sliced
1 small bunch spinach, lightly boiled and drained
4 mochi
1 yuzu or Meyer lemon zest


In a medium stockpot, add water, chicken, carrots, sake, and salt. Simmer for 20 minutes, skimming to remove any scum that rises to the top. Remove chicken and set aside.
Add soy sauce and adjust salt to taste. Slice up the shiitake mushrooms and fish cake, then add them to the soup.
Lay down a sheet of aluminum foil in a toaster oven then toast the mochi until the top begins to puff up and turn golden brown.
To serve, place 1-2 pieces of grilled mochi at the bottom of each bowl, then add a few slices of chicken. Then place a few pieces of spinach in each bowl. Add the soup along with two slices of carrot, shiitake mushrooms and fish cake.
Garnish with yuzu zest and serve.


Ozoni is a typical Japanese soup eaten on Oshogatsu, the first day of the New Year. Variations are wide, this one is a Tokyo-style version containing a soy sauce-flavored chicken broth and toasted mochi. Mochi are pounded rice cakes and are available in Asian markets. They are either round or square. 


2-4 servings


Friday, December 14, 2012 - 11:40am


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