Colorful Ozoni Mochi Soup for the New Year. Toast the mochi, put the ingredients and mochi into a soup boil, and pour in the dashi soup. Ozoni or お雑煮 is a special Japanese New Year's soup made with a light miso or kombu dashi based broth, vegetables and mochi (rice cakes). The perfect hearty, nourishing and satisfying soup to kick off the new year!

This clear dashi-based mochi soup with chicken and seasonal vegetables is enjoyed in the Kanto region (Eastern Japan). Ozoni (お雑煮) is a mochi soup that we eat along with Osechi Ryori (traditional dishes) on New Year's Day in Japan. Colorful Ozoni Mochi Soup for the New Year step by step. You can have Colorful Ozoni Mochi Soup for the New Year using 20 ingredients and 14 steps. Here is how you cook that.

Ingredients of Colorful Ozoni Mochi Soup for the New Year

You need of Chicken thigh meat.
It's of cm Burdock root.
It's of Cooked bamboo shoots in brine.
You need of cm Kintoki Carrot (dark red carrot).
Prepare of cm Lotus root.
Prepare of Shiitake mushrooms.
It's of to 3 cm Kamaboko.
Prepare of Snow peas.
Prepare of ☆Water.
You need of packet ★Bonito flake pack.
It's of ★Mirin.
Prepare of ★ Usukuchi soy sauce.
Prepare of ★Sake.
Prepare of to 1 teaspoon ★Powdered dashi stock.
It's of ★Salt.
You need of Nori seaweed.
Prepare of cm square Yuzu citrus peel.
It's of Mitsuba.
Prepare of Temaribu (decorative dried wheat gluten shaped like little balls).
You need of Round mochi.

Remove the starchy string from the snow peas, and cut the bamboo into bite sizes. Ozoni (Japanese New Year's Soup) With Mochi, Chicken, and Vegetables Luck and longevity—these are just two of the qualities associated with mochi, the soft and chewy Japanese rice cakes made from short-grain, glutinous rice. Each member of the mochi family is rich with symbolism. Ozoni is one of Japan's traditional New Year's foods.

Colorful Ozoni Mochi Soup for the New Year instructions

Cut out the COOKPAD logo out of nori seaweed (refer to Steps 9-13)..
Slice the carrot into 5 mm, use a flower shaped cookie cutter to cut out the shape. Remove the starchy string from the snow peas, and cut the bamboo into bite sizes. Slice the lotus root to 5 mm..
Boil the ingredients from Step 2. It'll be less bothersome if you start boiling ingredients that release the least amount of scum first! Slice the kamaboko to 5 mm..
Put the bonito flakes into a clean tea bag. Soak the Temaribu in water..
In a pot, add water, thinly sliced burdock root, chicken cut into bite sizes, thinly sliced shiitake mushrooms, and bring to a boil. Add the bonito flake tea bag, and boil for 3 minutes until fragrant..
Add the (★) ingredients, bring to a boil again, and turn off the heat..
Toast the mochi, put the ingredients and mochi into a soup boil, and pour in the dashi soup. Top the mochi with the cut nori, and yuzu peel (refer to Step 14) and mitsuba..
[For a white miso broth] Omit the soy sauce and salt, and add a packet of white miso soup for an easy white miso version!.
[Cutting the nori] Prepare scissors and a paper cutter. Cut the logo to the same size as the mochi..
Cut the nori 1-2 mm larger than the logo pattern (so it's thick enough to avoid mistakes)..
Cut out the inside of the nori circle using a paper cutter, to have a 3-4 mm thick ring (cut like you're making multiple small lines around the circle)..
Lay the hat pattern on top of the cut circle, and cut out the shape..
Use the paper cutter to cut out a 2-3 mm outline of the hat shape..
[How to cut the yuzu peel] Thinly peel the yuzu citrus, cut out a rectangle, and make two lengthwise cuts to make a backwards N. Fold back to make a X. This is called a "broken pine needle.".

It comes in many forms depending on the locale and family, but it always features a seasoned broth with tender and chewy pieces of mochi (glutinous rice cake). This recipe pulls from a variety of regional styles and family practices. Ozoni is a special soup that we eat in the morning on New Year's Day in Japan. It usually includes mochi (rice cake) and the preparation varies both by household and region. There are numerous regional variations in Japan but we usually divide into two types - Kanto (Tokyo area) style and Kansai (Kyoto area) style.