Nagoya Style Ozoni Recipe (New Year’s Soup with Mochi)

By Sudachi · 30 min

Ingredients

Instructions

1. Heat a frying pan over medium heat with 1 tsp oil. Season the chicken with a pinch of salt, add it to the pan and fry until cooked through. Remove from the heat.
2. Bring a small pot of water to a rolling boil and add a pinch of salt. Boil the komatsuna for 30 seconds, then transfer to a bowl of ice-cold water to stop cooking. Set aside.
3. Rinse the pot and reuse it. Add 400 ml dashi, ½ tsp mirin and the 4 rice cakes. Simmer on low until the mochi is soft on the outside, cooking in batches in a single layer if the pot is small. Place the cooked mochi in the serving bowls.
4. Once the mochi is soft, add 2 tsp soy sauce and the cooked chicken, and simmer for about 1 minute.
5. Divide the soup among the bowls. Squeeze the komatsuna dry and place on top, with 2 slices of kamaboko and a sprinkle of bonito flakes per portion.

Summarized from Sudachi's video. Watch it for the details.

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