Ozoni with Mochi, Chicken, and Vegetables
A savory dashi soup with chicken, vegetables, fish cake, and chewy mochi, this ozoni is light, comforting, and full of satisfying texture.
Prep 10 min · Cook 15 min · Total 25 min · Makes 4 servings
Ingredients
- 4 cups dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 pieces mochi, rice cakes
- 4 ounces boneless, skinless chicken breast, cut into small cubes
- 1/2 cup carrots, julienned
- 1/2 cup shiitake mushrooms, sliced
- 1/4 cup snow peas, trimmed and halved diagonally
- 2 tablespoons kamaboko, cut into thin strips
Directions
- Warm the dashi stock in a large pot set over medium-high heat.
- Add the soy sauce, mirin, sugar, salt, mochi, chicken cubes, carrots, shiitake mushrooms, snow peas, and kamaboko to the pot. Once the soup reaches a boil, lower the heat to low and let it simmer for 10 minutes, until the vegetables are tender.
- Ladle the soup into individual bowls while hot and serve.