Kicchiri Kitchen: Ozouni Soup お雑煮

This is a simple Japanese soup which is served at New Year’s celebrations.


(serves 4)

one pack of kamaboko (steamed fish paste)

¼ bunch of mizuna (green leafy vegetable)

a little daikon (Japanese radish)

½ carrot

a little spring onion

4 mochi (rice cakes)

zest from one yuzu (Japanese lemon/lime)

3 ½ cups of dashi (fish stock)

½ teaspoon salt

1 teaspoon thin soy sauce

1 tablespoon sake

½ tablespoon mirin

  1. Cut the steamed fish paste into 1cm thick slices.
  2. Thinly cut the carrot and daikon into short slices.
  3. Cut the mizuna into lengths of about 4 cm.
  1. Boil dashi, add salt, soy sauce, sake and mirin.
  2. Microwave the rice cakes for about 1 minute or until they are soft and have increased in size a little.
  3. Add the rice cakes to the soup and boil for 2-3 minutes.
  4. Add the kamaboko and mizuna and boil for about a minute.
  5. When serving sprinkle a little of the spring onion and yuzu zest on top.

How to make dashi (fish stock)

Ingredients –

17g kelp ( 2 pieces 15x10cm)

27g dried bonito

1.2 litres water

1. Wipe the kelp with a damp cloth

2. Simmer the water and kelp for 20 minutes but don’t let it boil.

3. Remove the kelp from the pot and add the dried bonito.

4. Line a colander with kitchen paper and strain the finished dashi.

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