”Ozouni” Japanese New Year Rice Cake Soup
“Ozouni” is the first meal of the year
Today I will show you how to make “Ozouoni” Japanese New Year Rice Cake Soup.
There are many types of Ozouni found in Japan, and the ingredients vary in each household.
The most popular is a clear soup, followed by a white-miso soup version.
The soup was made of the first drawn water from the well.
I use first filtered tap water to make delicious dashi broth in my house. The Dashi broth used for Ozouni should be very carefully made because it is the year’s first meal.
So hearty, so nutritious, so delicious. Give it a try!
2 pieces Kombu kelp
1 liter water
20g Katsuobushi (Bonito flakes) ※About handful
2 tbsp light soy sauce
1 Chicken thigh (boneless skinless)
5 cm Daikon
5 cm carrot
1/2 burdock root
1 toasted Mochi Rice cake for each serving
Shaved Yuzu peel ※optional
1) Pour water in a pot along with Kombu kelp, start cooking on very low heat. Bring to 60℃（140°F）.
Keep the temperature for 20 to 30 mins. ※Lower temperature draws our Umami at the maximum.
2)Take out the Kombu before slimy property coming out. Bring it to a boil, add Katsuobushi. Turn the heat off, leave it until the Katsuobushi sink to the bottom for 4 to 5 mins.
3)Strain into other pot. Season with soy sauce. (preferably light soy sauce, but regular soy sauce also makes good soup). Set aside.
4) Cut vegetables into thin strips. Cook until soften for 5 to 6 mins. Drain and set aside.
5) Cut chicken into bite size pieces. Sprinkle a dash of Sake and a pinch of salt (not included in ingredients list), to remove unpleasant smell. Boil until just outside turns white. ※This step will make your soup clear and taste better.
6) Add cooked vegetables and chicken in soup, simmer for 5 to 6 mins until chicken is cooked through. Adjust the taste, before serving.
7) Transfer to a soup bowl along with toated mochi. Sprinkle Mitsuba leaves and Yuzu peel for the finishing tough.