June's Ozoni

Recipe courtesy of June Kuramoto

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Rated 4 stars out of 5
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  • Read 2 Reviews
Total Time:
1 hr 15 min
Prep
45 min
Cook
30 min
Yield:
4 to 6 servings (8 cups)
Level:
Easy
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Ingredients

  • 4 skinless chicken breasts
  • 2 to 4 dried scallops (optional)
  • 1 1/2 cups carrots, peeled and sliced into 2-inch strips
  • 1 1/2 cups daikon, peeled and sliced into 2-inch strips
  • 1 cup mizuna
  • 1 package red kamaboko (fish cake) (I prefer brand name Yamasa)
  • 1 package mochi (pounded rice cake)
  • Salt to taste

Directions

Make chicken stock by cooking chicken breasts in 8 cups boiling water and 2 teaspoons salt. Cook in boiling water for 10 minutes, (add dried scallops here if you like) then lower heat and cook for about 30 minutes. While making stock, wash and drain all vegetables. Cut mizuna into 2 strips (you won't need much of this-just to add green color). Slice the kamaboko fairly thin. Put a few mochi into toaster and toast until puffy.

Remove chicken from stock onto a plate. While chicken is cooling, strain the soup in either cheesecloth or some kind of cloth to strain* to a clean pot. Add the carrots and daikon and cook until tender (about 10 to 15 minutes). (Shred 1 breast of chicken and add to broth. Save the rest to make chicken salad or whatever for another time.) Check flavor and add salt if needed. Just before serving, put mizuna in soup just to parboil-must be crunch/crisp. Put toasted mochi in a bowl, pour the soup over mochi, then put several slices of kamaboko on top and serve.

*I prefer using old restaurant linen because it strains better!

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Newest Ratings and Reviews

Read all 2 reviews

  • on January 01, 2013

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    I was looking for an Old Fashioned Japanese Ozoni New Years soup but this recipe has no dashi stock used or even cabbage. Also the Diakon needs to be preboiled and drained or it can be a tad bitter if you use it directly into the broth. I know that there is many varieties of New Years Ozoni soup from different prefectures but this Ozoni recipe is halfway done.

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  • on January 01, 2007

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    I was looking for a good ozoni recipe--one that might be a little different from the one that my family uses. This is a great traditional Japanese New Year's ozoni recipe, and it is easy to make. I prefer adding a little red miso to the soup, but then, that is the Kyoto area preference. Akemashite omedetto gozaimasu! Arigatou!

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