Chicken｜Japanese｜Mushrooms｜NewYear｜Seafood｜Vegetables｜お雑煮
Ozoni (Japanese New Year's Soup)
Culinary Art Kitchen 2024.December
Ingredients
| Rice cake (Mochi) | As needed |
| Chicken thigh | 100g ... Slice into bite-sized pieces and marinate in sake and soy sauce (not listed in ingredients). |
| Grilled eel (Anago) | 1 piece ... Reheat by grilling and cut into portions. |
| Fish cake (Kamaboko) | As needed ... Thinly sliced. |
| Shiitake mushrooms | As needed ... Score with decorative cuts. |
| Carrot | As needed ... Cut into flower shapes and blanch. |
| Watercress | As needed ... Blanch for vibrant color and cut into 5cm lengths. |
Soup Base Seasonings
| Dashi broth | 4 cups |
| Light soy sauce | 1.5 tablespoons |
| Sake | 1 tablespoon |
Garnishes
| Mitsuba (Japanese parsley) | As needed |
| Salmon roe (Ikura) | As needed |
| Shredded bonito flakes | As needed |
| Yuzu peel (Hegi Yuzu) | As needed |
Instructions
- Bring the soup base to a boil, add the chicken and shiitake mushrooms, and skim off any foam.
- Grill the mochi (or boil in hot water).
- Place watercress in the bowl as a base, then add the mochi. Pour the hot soup over and arrange the chicken, eel, fish cake, and carrot on top.
- Garnish with salmon roe, tied mitsuba, shredded bonito flakes, and yuzu peel.