In Japanese houses on the primary day of the 12 months, the dish to eat is ozoni, a soup composed of pink-rimmed fish cake, daikon, carrot, and shiitake mushrooms floating in a wealthy dashi (kelp and bonito broth) together with mochi—chewy rice muffins which are oven-toasted till they resemble fire-licked marshmallows. The preparation varies by area. Typically hen broth is used; Napa cabbage or pork may be added. Wherever it’s served, ozoni is alleged to carry good luck.
Kiri mochi (or kirimochi) are shelf-stable glutinous rice muffins which are dried, lower into rectangles, and individually packaged in plastic luggage. The plain, unsweetened mochi sometimes are available in packs of no less than a dozen and may be discovered within the dried meals aisle at Japanese and Asian grocery shops or on-line.
Featured in “Mochitsuki: Japan’s Nostalgic New Yr’s Custom” within the December 2014 subject.
Elements
- 4 dried shiitake mushrooms
- 4 cups hen inventory, divided
- 2 boneless, skinless hen thighs, lower into 1-in. items
- 4 oz. daikon radish, peeled and lower on the bias ¼ in. thick
- 1 carrot, peeled and lower on the bias ¼ in. thick
- 4 oz. kamaboko (Japanese fish cake), lower crosswise into ¼-in.-thick slices
- 1 cup spinach, stems trimmed
- 1 Tbsp. sake
- 1 tsp. soy sauce
- Kosher salt
- 4 kiri mochi (glutinous rice muffins)
- Mitsuba or parsley sprigs, for garnish
Directions
- Place a rack within the middle of the oven and preheat to 425°F. To a medium heatproof bowl, add the shiitakes. In a small pot, carry 1 cup of the inventory to a boil. Pour over the shiitakes and put aside till softened, 4–6 minutes. Utilizing a slotted spoon, switch the shiitakes to a second bowl and discard the stems. Pressure the soaking liquid by way of a fine-mesh strainer again into the pot, discarding any dust or sediment.
- Add the hen and remaining inventory to the pot and convey to a boil. Flip the warmth to medium and add the daikon and carrot. Prepare dinner, stirring sometimes, till the hen is cooked by way of, 6–8 minutes. Add the kamaboko, spinach, sake, soy sauce, and reserved shiitakes and season to style with salt. Prepare dinner till the spinach is wilted, about 2 minutes. Maintain heat.
- In the meantime, place the kiri mochi straight on the oven rack and bake, turning as wanted, till browned in spots and puffed, 6–8 minutes.
- Divide the kiri mochi amongst 4 bowls and ladle the soup over high. Garnish with mitsuba and serve scorching.
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