Ozoni: New Year's Soup

A crystal-clear dashi broth with deep smoky and marine notes. Toasted mochi provides a contrast between its crispy skin and stretchy heart, while the chicken stays tender and juicy.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 325
• Protein: 24 g
• Carbs: 48 g
• Fat: 3 g

Ingredients

• 800 ml dashi stock ( ready to use )
• 200 g Chicken cutlet ( small diced )
• 1 piece Carrot ( sliced )
• 100 g Korean radish ( thinly sliced )
• 4 piece shiitake mushroom ( whole )
• 100 g Spinach ( fresh leaves )
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 pinch Gray sea salt
• 1 piece Chives fresh ( chopped )
• 4 piece Mochi (Kirimochi) ( cut in half if necessary )
• 80 g Kamaboko (fish cake) ( sliced into 5 mm pieces )

Instructions

1. Garnish preparation

   Cut the chicken into small bite-sized pieces. Slice the carrot and Korean radish into thin rounds (you can carve them into flower shapes). Remove the stems from the shiitake mushrooms and score the caps with a cross. Slice the kamaboko.

2. Broth infusion

   Heat the dashi broth in a saucepan. Add the soy sauce, mirin, and a pinch of salt. The liquid should be simmering, never at a rolling boil, to remain perfectly clear.

3. Poaching

   Submerge the chicken, carrots, radish, and shiitake mushrooms in the broth. Simmer gently until the meat is cooked through and the vegetables are tender. Add the spinach and kamaboko slices at the last minute to warm through.

4. Grilling the mochi

   While the broth simmers, grill the mochi pieces in the oven or in a fat-free pan. They should puff up and show brown, crispy spots on the surface.

5. Final assembly

   Place a hot mochi at the bottom of each bowl. Carefully distribute the chicken, vegetables, and kamaboko, then cover with broth. Garnish with chopped chives. Serve immediately before the mochi softens too much.

Chef's tips

• The dashi should never boil violently, otherwise it becomes cloudy.
• Keep a close eye on the mochi: it should be puffed up but not burnt.
• Use light soy sauce (Usukuchi) if available to maintain the broth's golden color.

Storage

The broth keeps for 2 days in the fridge, but the mochi must be toasted and added at the last minute.