ozoni recipe
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 8 dried shiitake mushrooms
  • 8 cups dashi (or unsalted or low salt chicken broth -- not as good but a fair substitute)
  • 10 ounces daikon radish, peeled and sliced 1⁄4-inch thick (get a thick root in order to make the cutouts with the carrot you see in the photos)
  • 2 large carrots, sliced 1⁄4-inch thick (get a thick one, like the daikon)
  • 8 ounces kamaboko (Japanese fish cake), sliced 1⁄4-inch thick
  • 1½ cups kale or spinach, ribs/stems trimmed
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • Kosher salt, to taste
  • 8 kiri mochi (glutinous rice cakes), 1 x 2 inches, about 1⁄2 inch thick
  • udon noodles (for the kids)
  • Special equipment: aspic cutters (or similar to make the carrot/daikon cutouts
  • mitsuba or green onions, for garnish (if using)
  1. Place shiitakes in a bowl. Bring 1 cup dashi to a boil in a 4-quart saucepan and pour over shiitakes; let sit until softened, 4 to 6 minutes. Transfer shiitakes to another bowl and discard stems. Slice shiitake caps. Pour stock back into pan, discarding any dirt or sediment.
  2. In another pot, boil water to cook carrots and daikon coins. Steam a few minutes to soften. Cool then use aspic cutter to cut shapes (see above how I did it). Discard cooking water (or may add to final soup to adjust saltiness).
  3. Meanwhile, boil dashi. Reduce heat to medium. Add reserved shiitakes, the sliced fish cake, kale/spinach, sake, soy sauce, and salt; cook long enough to soften but not lose the brilliant green color of the greens. Keep soup on low heat.
  4. Heat oven to 425 degrees F. Place kiri mochi on lightly greased baking sheet, watching carefully and turning as they brown and puff, about 6 minutes. (A hot grill works too, but watch carefully.)
  5. Divide rice cakes between 8 bowls and ladle soup over top. Arrange carrot/daikon shapes prettily. Serve hot.
  6. If using udon: Boil a pot of water and cook from frozen about 2 minutes. Serve immediately in hot soup.
  7. Garnish with mitsuba or chopped green onions, if using
Recipe by story of a kitchen at https://www.storyofakitchen.com/soup-recipes/ozoni-recipe/