Japanese New Year's Soup Recipe

By johnwhorfin

Ozoni soup is what you'll be served in Japanese homes on the 1st day of year for good luck. The soup features pink-rimmed fish cake, daikon, shitake mushrooms and carrots in a kelp and bonito broth along with rice, delicious!

Ingredients

• 4 dried shiitake mushrooms
• 4 cups chicken stock
• 2 boneless, skinless chicken thighs, cut into 1" pieces
• 4 ounces daikon radish, peeled and sliced 1⁄4" thick on the bias
• 1 carrot, sliced 1⁄4" thick on the bias
• 4 ounces kamaboko (Japanese fish cake), sliced 1⁄4" thick
• 1 cup spinach, stems trimmed
• 1 tablespoon sake
• 1 teaspoon soy sauce
• Kosher salt, to taste
• 4 kiri mochi (glutinous rice cakes), 1" x 2", about 1⁄2" thick
• Mitsuba or parsley sprigs, for garnish

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Place shiitakes in a bowl. Bring 1 cup stock to a boil in a 4 quart saucepan and pour over shiitakes; let sit until softened, 4-6 minutes. Using a slotted spoon, transfer shiitakes to another bowl and discard stems. Pour stock back into pan, discarding any dirt or sediment.

Add remaining stock and the chicken to pan; bring to a boil. Reduce heat to medium; add daikon and carrot. Cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Add reserved shiitakes, the sliced fish cake, spinach, sake, soy sauce, and salt; cook until spinach is wilted, about 2 minutes. Keep soup warm.

Heat oven to 425°. Place glutinous rice cakes directly on an oven rack; bake, turning as needed, until browned in spots and puffed, 6-8 minutes. Divide rice cakes between 4 bowls and ladle soup over top; garnish with mitsuba sprigs. Serve hot.