Kanto Zouni (Ozoni)


ozoni recipe

Yield: 8 servings

Prep Time: 45 minutes


  • 3 c. dashi (Japanese soup stock)
  • 1/2 c. daikon radish, thinly sliced
  • 1/2 c. carrot, thinly sliced
  • 8 slices kamaboko (cured surimi, a seafood product)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. saké
  • 1/4–1/2 tsp. salt
  • 8 mochi (rice cakes)
  • 4 leaves of mitsuba (Cryptotaenia japonica, or Japanese parsley), coarsely chopped

Optional: 1 small chicken breast, sliced into eight crosswise strips, and 8 small shiitake mushroom caps, soaked 30 minutes in warm water and drained.*

Procedure: Bring dashi slowly to a simmer in a pot at medium temperature and add daikon radish, carrot and kamaboko. Cook until vegetables become tender, about 20 minutes. Meanwhile, bake mochi in a toaster oven about 5 minutes, until the mochi has expanded and browned. Season soup with soy sauce, sake, and salt.

Plating: Distribute baked mochi among 8 soup bowls, ladle soup and vegetables, sprinkle with mitsuba and serve.


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