Ozoni (Japanese New Year Mochi Soup – Kanto Style)

Ozoni (Japanese New Year Mochi Soup) is one of the most popular and important dishes of Osechi Ryori, or traditional Japanese New Year foods. The preparation varies by region and household; this variation with a clear, dashi-based broth comes from the Kanto region in Eastern Japan. Enjoy this hearty mochi soup with chicken and seasonal vegetables for breakfast on New Year's Day.

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% Daily Values based on a 2,000 calorie diet

Step 1

Gather all the ingredients.

Step 2

Cut 3 chicken thigh into bite-sized pieces (1 inch, 2.5 cm) and put them in a small bowl. Then, add 0.75 tsp Diamond Crystal kosher salt.

Step 3

Add 3 Tbsp sake and mix well with your hands. Let the chicken marinate for 15 minutes.

Step 4

Meanwhile, blanch 12 stalks komatsuna (or spinach) in boiling water and cook until tender (do not overcook). Remove from the pot and soak it in iced water to stop the cooking.

Step 5

Squeeze the water out of the komatsuna and cut it into pieces 1½ inches (3 cm) long. Set aside.

Step 6

Make a knot in the stem of each of 12 sprigs mitsuba (Japanese parsley) (optional). Set aside for garnish. Next, peel 2 or 3 thick strips of yuzu zest (optional).

Step 7

Flip the pieces over and remove any white pith. Then, slice the strips of yuzu zest into very thin julienned strips. Place on a small dish and set aside to serve as garnish later.

Step 8

Add 12 cups dashi (Japanese soup stock) to a large saucepan or pot and bring it to a boil. Once boiling, add the chicken pieces.

Step 9

Cover to cook for 5–7 minutes, depending on the size of the chicken pieces.

Step 10

Once the chicken is cooked, skim off the foam and fat from the surface of the soup with a fine-mesh strainer.

Step 11

Add 3 Tbsp sake, 3 Tbsp soy sauce, and 3 tsp Diamond Crystal kosher salt. Stir well and keep it covered on a simmer.

Step 12

Once the soup broth and toppings are ready, place 12 pieces Japanese rice cake (mochi) directly on the rack of a toaster oven and toast until puffy. You can also toast the mochi over an open flame, under a broiler, or in a frying pan.

Step 13

Serve the chicken and soup in individual serving bowls. Add one piece of toasted mochi on top of the soup in each bowl. Top with the komatsuna, mitsuba (optional) and yuzu (optional). Enjoy immediately.

Step 14

Remove the mochi and store the leftover soup in an airtight container or in the pot; keep in the refrigerator for up to 3 days. I recommend toasting and adding the mochi to the soup just prior to serving.