Ozoni - Soup with Rice Cakes

Author: Anita Jacobson

Categories: Soup

Cuisines: Japanese

Ingredients: Chicken Vegetables

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 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

Instructions

• 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.