Sprache:
Ozoni is a delicious and hearty Mochi soup traditionally served during the Japanese New Year celebrations. But even outside the festive season, it’s a real treat for the palate! This light, Dashi-based soup contains tender chicken and seasonal vegetables, which harmonise perfectly to create a soothing taste experience. With its delicate flavours, this soup is a wonderful addition to any festive meal.
With Akemashite omedetō gozaimasu , the New Year is welcomed in Japanese! Oshogatsu, the Japanese New Year, is one of the most important celebrations in Japan and is celebrated quite differently from how we do it here in Europe. While in Germany the start of the year is celebrated with a grand fireworks display and a tipsy ‘Cheers, Happy New Year!’, in Europe it tends to rank second or third among family celebrations after Christmas.
This is in stark contrast to Japan: there, New Year’s Eve marks the start of the actual New Year celebrations. In Japan, the New Year does not begin with spectacular fireworks, but with the sound of Buddhist temple bells. The large bell at every temple is struck 108 times; with each chime, one of the 108 worldly sins leaves the earth, allowing everyone to welcome the New Year with a clean slate.
The New Year celebrations, however, bear more resemblance to the Christmas celebrations we are familiar with. It is the most important family celebration of the year, as children receive presents and, above all, there is plenty of food and drink – which is rather unusual in the Japanese diet.
Did you know that the food for New Year’s Day is prepared before the turn of the year, so that nobody in Japan has to cook on the first day of the new year!
Part of the traditional New Year’s customs is the preparation of various delicacies, all of which carry special significance. These specialities are known as Osechi Ryori and symbolise hope, happiness and prosperity in the new year. For example, a lavishly filled Bento is served, with a sea bream fried in salt symbolising good luck, herring roe ensuring healthy offspring, and black soya beans bringing good health.
An integral part of these culinary rituals is serving homemade ozoni with baked mochi rice cakes on the morning of the first day of the New Year. This is because eating mochi at New Year, thanks to the chewy texture of the rice cakes, symbolises longevity, stamina and good health!
Would you like to find out more about Japanese Mochi? Then let yourself be enchanted by the world of Japanese rice cakes here: → Make Mochi yourself: 7 recipes that really work!
The basis for ozoni (or simply zoni) is a light Dashi broth made with Kombu and shiitake. In Japan, Dashi is often made with Katsuobushi instead of shiitake. However, I prefer to use dried shiitake mushrooms for my ozoni, as I can then use them directly as a garnish for the soup, which means less waste.
In Japan, there are two different versions of the festive New Year’s soup: In the Kanto-style Ozoni, which is prepared in eastern Japan, seasonal vegetables – such as carrots, radish and taro (satoimo) – as well as chicken are cooked in a homemade Dashi broth and then seasoned with a dash of soya sauce (im Shop ansehen) to taste. The Kansai-style Ozoni (from the area around Osaka and Kyoto) is finished with Miso paste instead of soya sauce, resulting in a cloudier and earthier soup.
In the Kanto region, a rectangular kirimochi is also served with the soup, which for me is the absolute highlight of this recipe. Kirimochi are dried blocks of mochi made from pounded glutinous rice. When kirimochi are grilled in the oven – as here for Kanto-style ozoni – the inside becomes very soft and the outside turns crispy. Yum, yum, yum!
Kirimochi should be a staple in your kitchen from now on. In my post on savoury Mochi recipes , I’ll show you even more delicious recipe ideas for kirimochi!
To make them, arrange the kirimochi on a baking tray lined with baking paper, leaving a little space between them, and bake in the oven at 180°C (ideally using the fan and grill functions, if available) on the middle shelf for 15 to 20 minutes. Don’t be surprised: at first, nothing happens for quite a while, then the Mochi puff up and finally turn golden brown on the outside.
KUNDENLIEBLING
Kiri Mochi 400g (quadratische, getrocknete Mochi Reiskuchen), Sato
Kiri Mochi ist die wichtigste Zutat für herzhafte Mochi Rezepte. Sie werden gegrillt, gekocht oder gebraten und sind eins der vielseitigsten Lebensmittel der japanischen Küche.…
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Tip: Kirimochi usually have delicate perforations. This means each block of kirimochi rice can be halved or quartered again using a large, sharp knife!
In Japan, of course, no compromises are made when it comes to soup ingredients. Fresh carrots, radish, taro and komatsuna are absolutely essential. Taro is known as satoimo in Japan and is a slightly sweet-tasting root vegetable that bears a strong resemblance to potatoes. So if you don’t have a well-stocked Asian shop nearby, you’re welcome to simply replace the taro with a waxy potato – I think it’s fine if we allow a few compromises here 😉 I’ve also replaced komatsuna, also known as Japanese mustard spinach, with ordinary baby spinach!
The same goes for the chicken. Usually, a little chicken is used for ozoni – if you’d prefer to make a vegan or vegetarian version of ozoni, feel free to use tender silken tofu instead! </ strong>Ideally, wrap the Tofu carefully in kitchen paper and leave it to drain for about 10 minutes – simply set it aside, still wrapped. Then carefully unwrap the Tofu from the kitchen paper and cut it into bite-sized pieces with a large, sharp knife.
This Japanese New Year’s soup takes less than 45 minutes to prepare, including all the prep work. It is served in small or medium-sized bowls, each topped with a piece of baked kirimochi. Incidentally, the ingredients in this hearty ozoni Mochi soup are eaten with chopsticks, whilst the soup itself is sipped straight from the bowl.
Ozoni is a soup served as part of a Japanese meal. It’s not meant to be a meal in itself! I therefore recommend serving a few hearty, filling dishes alongside it, for example:
- Japanese sticky rice
- Hiyayakko – silken tofu in a light sauce
- Kakuni – braised Japanese pork belly
- Tamagoyaki – rolled Japanese omelette
- Tsukemono – pickled daikon radish (Amasuzuke)
Did you know? The history of ozoni dates back to the time of the samurai, as they, too, greatly appreciated a warm soup during cold, hard times!
I’m really delighted to be able to share this recipe with you. I hope you’ll enjoy this warming and well-balanced soup just as much as I do :). Have fun and good luck with the cooking!
Ozoni Mochi Soup
Serves 4 | 45 minutes | 274 kcal
🖨️ Print PDF 📌 Save to PinterestOzoni is a savoury Mochi soup that tastes absolutely delicious, and not just for the Japanese New Year celebrations. This light, Dashi-based soup with tender chicken and seasonal vegetables is a comforting, soul-warming dish, and its delicate flavours perfectly complement any festive meal!
Ingredients (serves 4)
4 Kirimochi – square Mochi blocks (im Shop ansehen)
100 g chicken (e.g. wings, thighs or breast; vegetarian alternative: soft silken tofu )
1 round radish (spring radish)
1 large carrot (with a large diameter for decoration)
1 taro (alternatively, waxy potato)
100 g komatsuna (Japanese mustard spinach; alternatively, baby spinach)
For the stock:
4 strips of Kombu (seaweed) (each 2 x 10 cm) (im Shop ansehen)
6 Shiitake (dried) (im Shop ansehen)
1 l water (fresh, cold tap water)
1 tbsp soya sauce (im Shop ansehen)
Zubereitung (45 Minuten)
1. Schritt
Zutaten für die japanische Neujahrssuppe Ozoni bereitlegen. Außerdem den Backofen auf 180°C (idealweise Umluft plus Grillfunktion oder nur Oberhitze) vorheizen und ein Backblech mit Backpapier auslegen.
2. Schritt
Zu Beginn wird die Dashi Brühe zubereitet: Dazu in einen Topf das kalte Wasser füllen und die getrockneten Shiitake-Pilze sowie Kombu-Streifen hineingeben. Das Wasser langsam auf 60°C erhitzen (etwa dann, wenn das Wasser leicht zu dampfen beginnt – am besten mit einem Küchenthermometer kontrollieren) und bei Erreichen der Temperatur die Hitze abstellen sowie den Topf vom Herd nehmen. Für 30 Minuten den Sud mit geschlossenem Deckel ziehen lassen.
3. Schritt
Als nächstes den Taro schälen und in 5mm breite Scheiben schneiden. Zusammen mit kaltem Wasser in einer Schüssel für 30 Minuten einweichen, damit die Wurzel ihre schleimige Textur verliert (die Mochi Suppe würde sonst trüb werden).
4. Schritt
In der Zwischenzeit das restliche Gemüse, also die Möhre und den Kugelrettich schälen sowie ebenfalls in 5 mm breite Scheiben schneiden. Die Kugelrettichscheiben eventuell halbieren, damit alles etwa gleich groß ist. Außerdem den Babyspinat waschen und abtropfen lassen.
5. Schritt
Optional: Gerne werden einige Gemüsescheiben zusätzlich zu kleinen Blumen ausgestochen. Ich hatte dieses Mal Lust auf kleine Sterne und habe diese Form gewählt. Die Gemüseförmchen werden erst kurz vor Ende der eigentlichen Garzeit zur Suppe gegeben, damit sie ihre schöne Form und etwas mehr Biss behalten.
6. Schritt
Nun ggf. das Hühnchen vom Knochen lösen und in mundgerechte Stücke zerteilen.
Alternative: Wer stattdessen Seidentofu verwenden möchte, holt nun den Seidentofu aus der Verpackung und wickelt diesen vorsichtig in Küchenpapier ein. So für circa 10 Minuten abtropfen lassen (einfach eingewickelt zur Seite legen). Danach den Tofu vorsichtig aus dem Küchenpapier wickeln und mit einem großen scharfen Messer in mundgerechte Stücke schneiden.
7. Schritt
Der Ofen sollte nun heiß sein. Jetzt die Kirimochi aus der Verpackung holen (wer möchte, kann sie auch noch vierteln) und mit etwas Abstand zueinander auf dem mit Backpapier ausgelegten Backblech verteilen. Kirimochi auf der mittleren Ebene im Ofen für 15 bis 20 Minuten backen (lange Zeit wird erstmal nichts passieren, dann blähen sie sich auf und zum Schluss werden sie außen goldbraun). Sobald die Kirimochi eine schöne goldene Farbe haben, herausholen und abkühlen lassen.
Step 8
In the meantime, the Dashi broth should have finished infusing. Therefore, pour the broth through a fine sieve into a second saucepan to obtain a clear broth (the Kombu can be kept to flavour a salad, otherwise discard it). Cut the Shiitake mushrooms into fine strips.
Step 9
Use the sieve to drain the soaked taro. Add the taro, carrots, round radish, Shiitake and chicken to the Dashi broth and bring everything to the boil over a high heat. Then reduce the heat to a lower setting and cook everything uncovered for about 7 minutes. A little brownish scum will rise to the surface – skim this off with the fine metal sieve and discard it (until only white scum remains).
IMPORTANT: Don’t forget the kirimochi in the oven!
Step 10
After 5 minutes, add the soya sauce, the vegetable moulds and the baby spinach . Leave to simmer for a further 2 minutes, then turn off the hob.
Step 11
Now it’s time to serve. Ladle the soup into small or medium-sized bowls and serve each with a baked kirimochi. The ingredients in this hearty Ozoni Mochi soup are eaten with chopsticks, whilst the soup is sipped straight from the bowl. Done – Itadakimasu!
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