Ozoni is a soup traditionally eaten on New Year's
Day. There are loads of variations; this is the one
What you need:
4 dried shiitake mushrooms soaked overnight in
4 cups of water
3/4 pound of chicken thighs with
3/4 pounds of salmon fillet, with skin,
2 tbsp of sake
2 small taro
2 ounces of peeled daikon
4 scallions, white part only
(or yuzu, if you have it)
2 large raw shrimp,
peeled, deveined, but tail on
2 tbsp of soy sauce
canned ginkgo nuts
8 mochi slices
First off, I consider a few items to be optional.
I skipped the daikon and ginkgo because I didn't
have them on hand. The original recipe also called
for mitsuba sprigs as garnish. I neither had those
on hand nor am interested in garnish, so forget that!
In fact, you can skip the lime for the same reason.
If you can't get taro root, you can substitute red potatoes
and skip the parboiling step.
So, first make the soup stock by bringing the water
the shiitake were soaking in to a boil. Remove
the bones from the chicken and add them to the pot,
then reduce the heat to medium and simmer for 45 minutes,
skimming as needed. Strain the sock into a large
While the stock is simmering go on ahead with as
much of the following as you can, starting with cutting
the chicken and salmon into small, site-sized bits.
Incidentally, if you find that the salmon you got was
not scaled, then you can easily do it yourself before
cutting it up. Get a short, nonserrated knife
(like a fruit knife) and scrape it, blade first, against
the grain of the scales. They'll come off without
too much grief, and some will go flying all over your
kitchen. (Er, that's what I've heard. I've
never found myself in such a predicament.) Once
the chicken & fish are cut up. parboil them in boiling
water with a tablespoon of sake for a minute, then drain
them and rinse briefly with cold water.
Peel the taro roots. I find it easiest to scrub
it to remove the worst of the fuzz, then cut off both
ends and draw the peeler down from the ends. Put
the roots in a small pot, cover with water, add a dash
of salt, then boil it for 15 minutes. Drain, rinse,
and cut into dice-sized cubes. Cut the carrots
and daikon (if using) the same way. Cut the stalks off
the shiitake, then cut the caps into thin slices. Cut
the scallions into 1 inch lengths.
Add 1 tbsp of sake to the stock and bring it back
to a boil. Add the carrot, shiitake, and daikon
(if using), then lower the heat to medium and simmer
for 15 minutes. Then add in the chicken, salmon,
taro root, and scallions. After another 5 minutes,
add the soy sauce. Turn the heat down to low and
add the ginkgo nuts if you have 'em.
If you have regular mochi slices, cut them in half
crossways, as if you were making little mochiburgers.
Toast them in a preheated broiler (I used my toaster
oven), turning every minute or so until both sides are
golden brown and the pieces start to puff up. (Alternately,
I've used mochi chips and just microwaved them for 20
seconds to turn them chewy. I think I like that better.)
Almost done! Cut the lime into rings about
1/8" thick, one for each person you're serving.
Remove the pulp, leaving only the ring. Put the
mochi in the bowls, one piece per serving, pour the
soup over it, then stick a lime peel ring on top. Serve