Follow these steps for perfect results
Savory Mochi
Broiled, cut into strips
Dashi-no-moto
From packet
Water
Light Soy Sauce
Kosher Salt
Napa Cabbage Leaves
Coarsely Chopped
Carrot
Peeled, sliced into rounds
Daikon Radish
Peeled, sliced into rounds
Boneless, Skinless Chicken Thigh Meat
Thinly sliced
Preheat the broiler to high and position the rack in the upper third of the oven.
Place mochi on a baking sheet.
Broil mochi, turning frequently, until inflated, crisp, and slightly browned (approximately 5 minutes).
Cut the broiled mochi into 1-inch strips.
Set the mochi strips aside.
Combine dashi-no-moto and water in a large saucepan.
Bring the mixture to a boil over medium heat, stirring to dissolve the dashi.
Add soy sauce, salt, vegetables (napa cabbage, carrot, daikon radish), and chicken to the saucepan.
Reduce the heat to a simmer.
Cook until the vegetables are tender and the chicken is cooked through (approximately 15 minutes).
Divide the mochi strips among four bowls.
Ladle the hot soup over the mochi in each bowl.
Serve the Ozoni soup immediately.
Expert advice for the best results
Adjust the amount of soy sauce and salt to your taste.
Add other vegetables, such as shiitake mushrooms or spinach.
For a spicier soup, add a pinch of red pepper flakes.
Everything you need to know before you start
10 minutes
The broth can be made a day ahead.
Serve in a traditional Japanese bowl. Garnish with a sprig of Mitsuba or Yuzu zest.
Serve hot as a New Year's tradition.
Pair with pickled vegetables.
Complements the savory flavors.
Discover the story behind this recipe
Traditional New Year's Soup, symbolizing good luck and family unity.
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