Free Shipping on Orders Over $75
Ozoni is eaten for New Year’s celebrations in Japan. In my family, we eat it on New Year’s Day. This dish varies from region to region; the version I often make is simply dashi based, but it can be made with white miso as well. You may have heard of ozoni, because it contains mochi—be careful when eating, because hot mochi can easily cause choking.
4 unsweetened mochi, fresh or thawed from frozen (look for 2- to 4-inch discs or flat rectangles at an Asian market)
1½ quarts dashi
1 tablespoon Suehiro Usukuchi Shoyu (soy sauce)
2 tablespoon Nitto Jozo White Tamari
1 tablespoon sake
1 tablespoon mirin
1 carrot, cut into rounds ¼ inch thick
8 oz chicken thigh, cut into 4 pieces
4 each shiitake mushrooms, stems removed
4 medium shrimp, peeled and deveined
½ cup fresh spinach, blanched and drained of water
1 tablespoon yuzu or Meyer lemon zest, shaved thinly with a knife or peeler (not grated), then julienned very thin
Set a heavy bottomed pan like a cast iron on your stove top, add the mochi with some space between them, and turn the heat to medium low.
Add the dashi to a medium saucepan, and bring it to a simmer. Add the shoyu, white tamari, sake and mirin. Bring back to a light simmer and taste for seasoning.
In the meantime, flip the mochi over. The side that was first in contact with the pan should start to feel soft. Continue to do this until the mochi is super soft and gummy, lightly browned on each side.
Add the carrots, chicken and shiitake to the hot dashi in the saucepan, and cook until the chicken is just cooked through, about two minutes. Add the shrimp and cook until just opaque throughout.
Divide the broth with its proteins and carrots evenly into 4 bowls. Divide the blanched spinach into 4 portions, wrap or twirl each portion into a little nest, then place one in each bowl. Finally, drop one mochi into each bowl, and garnish with the yuzu or lemon zest.