Ozoni - Soup with Rice Cakes

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4


  • Mochi rice cake
  • 1/2 cup mochiko sweet rice flour (Japanese: もち粉)
  • 1/3 - 1/2 cup water
  • Soup
  • 125 gram skinless boneless chicken breast, thinly sliced (about 5mm)
  • 100 gram daikon, peeled, quartered, and thinly sliced (about 5 mm)
  • 50 gram carrot, peeled, halved, and thinly sliced (about 2 mm)
  • 4 fresh shiitake mushroom, remove stems
  • 100 gram taro root (Japanese: satoimo 里芋), peeled and thinly sliced (about 1cm)
  • 2 1/2 cup dashi
  • 120 gram white miso (Japanese: 白みそ)
  • Garnish
  • yuzu rinds
  • chopped scallions


  • Mochi
    1. Place mochiko in a mixing bowl. Add water gradually, kneading, until the dough becomes as hard as your earlobes.
    2. Divide the dough into 4 portion, and shape each into a 1 inch thick disc.
    3. Boil a pot of water, cook the mochi discs for 5 minutes, drain and set aside.
    4. Optional: preheat broiler and broil mochi until the surface is charred.
  • Soup
    1. Boil a pot of water.
    2. Parboil chicken breast slices, set aside.
    3. Boil daikon and carrot until tender, set aside.
    4. Boil shiitake caps for 3 minutes, set aside.
    5. Place taro root in a pot of cold water, boil until tender, set aside.
    6. Bring dashi to a boil. Add white miso and stir until fully dissolved. Turn off heat.
    7. Arrange chicken and boiled vegetables neatly in 4 soup bowls. Top each with a piece of mochi. Pour hot soup broth to each bowl, and garnish with yuzu or chopped scallion.

Another great recipe by https://dailycookingquest.com.