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Ozoni Soup

Ozoni Soup

By Chef Chai Chaowasaree
January 2 - 8, 2011

In America, turkey is to Thanksgiving as ozoni soup is to New Year’s Day in Japan. We have a tradition making ozoni soup on New Year’s morning.

This is the first meal of the day. In Japan, eating this soup is an important tradition as a family. It symbolizes longevity, sticking together as a family, prosperity, and good health. Enjoy!

Serves 8 people

  • Ozoni Soup
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Ingredients

  • 4 quarts chicken stock
  • 6 ounces skinless chicken breasts
  • 4 pieces kombu (about 3 inches long)
  • 3 tablespoons hon dashi
  • 8 fresh shiitake mushrooms
  • 8 Manila clams
  • 8 pieces satoimo (Baby Taro)
  • 1 1/2 cups carrots, peeled and sliced into 2-inch strips
  • 1 1/2 cups daikon, peeled and sliced into 2-inch strips
  • 2 cups mizuna, cut about 4 inches in length
  • 2 cups choi sum, cut about 2 inches long
  • 1 package red kamaboko (fish cake), thin slices
  • 1 package mochi (pounded rice cake)
  • 2 tablespoons Aloha shoyu

Directions

  1. Combine chicken and chicken stock and bring to boil. Remove scum, simmer for 10 minutes, add dried scallops here, if you prefer, then lower heat and add kombu. Cook for about 30 minutes on low heat.
  2. While stock is cooking, wash and drain all vegetables.
  3. In a steamer, steam Satoimo, carrot, daikon and Manila clams for about 10 minutes or until items are cooked.
  4. Put a few mochi into toaster and toast until puffy.
  5. Remove chicken from stock and place on a plate. While chicken is cooling, strain the soup with cheesecloth. Add carrots and daikon and cook until tender. Add chicken, mushrooms, choisum, mizuna, kamaboko, toasted mochi, clams and shoyu.