Tokyo Fashion Ozoni Recipe – Japanese Cooking 101


Ozoni (お雑煮)is a standard Japanese New Yr’s dish that consists of grilled rice muffins and numerous greens, served in scorching soup. There are various variations of Ozoni all through the nation, and Tokyo has its personal model to have a good time the brand new 12 months.

Ozoni varies relying on areas and households in Japan, but it surely’s typically divided into two varieties: miso-flavored and soy sauce-flavored. In western Japan, although not all of the areas, miso-flavored soup is most popular, whereas clear soy sauce-flavored soup is widespread in japanese Japan. In the course of the Muromachi interval, when Kyoto was the capital of Japan, the aristocracy regarded Ozoni made with spherical rice muffins and miso as a hospitality dish for particular events. Initially, in Edo (present-day Tokyo), Ozoni was ready with miso, however after soy sauce manufacturing turned distinguished in japanese Japan, it led to the institution of the Edo-style Ozoni with a transparent broth flavored by soy sauce.

In Tokyo, the everyday Ozoni encompasses a refreshing broth made by Ichiban Dashi, combining Kombu (kelp) and Katsuobushi (bonito flakes). It consists of grilled sq. rice muffins together with components like hen, komatsuna (Japanese mustard spinach) or spinach, naruto (fish cake with a swirl sample), shiitake mushrooms, amongst others. Visible variations are obvious from different Ozoni, however essentially the most important distinction lies within the style, significantly the flavour of mirin. Including mirin not solely imparts a mellow high quality but additionally enhances a refined sweetness. The distinctive sweetness of Tokyo Ozoni might be thought-about a particular taste of Japanese Japan.

A bit contact to Tokyo-style Ozoni is including Yuzu citrus peel simply earlier than serving. It’s the scent of winter in Japan, and we hope you discover Yuzu if you cook dinner this soup. There are various recipes of Osechi Ryori (New Yr dishes) in our video library. For those who’d wish to deal with them, it’ll be nice. For those who want to only chill for New Yr’s Day, making Tokyo-style Ozoni will nonetheless make your new 12 months very tasty and particular.


Course: Breakfast, Soup

Delicacies: Japanese

Prep Time: 15 minutes

Prepare dinner Time: 25 minutes

Servings: 4 servings

Print Recipe

  • 1/2 bunch spinach
  • 4 Shiitake mushrooms
  • 1/2 carrot thick
  • 2 hen thighs
  • 8 slices Naruto fishcake or Kamaboko fishcake
  • 1 Yuzu non-compulsory
  • 4 Mochi rectangular


  • 4 cups water
  • Kombu dried kelp, 4″x 4″ (10 cm x 10 cm)
  • 2 handful Katusobushi dried bonito flakes
  • 1/4 tsp salt regulate the quantity to style
  • 1 Tbsp soy sauce
  • 1 Tbsp Sake
  • 1 1/2 Tbsp Mirin
  • Blanch spinach in boiling water for a minute. Pressure, and squeeze out water as soon as it has cooled. Reduce into 2″ (5 cm) lengths. Put aside.

  • Reduce carrot into 1/2″ thick rounds, then reduce with a flower-shaped cookie cutter . Take away stems of Shiitake mushrooms, and reduce out the highest of the mushrooms to kind a star design (please watch the video). Reduce hen into massive bite-size items. Slice Naruto fishcake into 1/4″ thick (6 mm). Slice simply yellow a part of pores and skin from Yuzu, and reduce very thinly. Set all apart.

  • Make the soup. Put water in a pot, add Kombu, and begin heating over low warmth. Simply earlier than boiling, take away Kombu. Add Katsuobushi, and go away for a minutes. Pressure out the Katsuobushi, after which add the remaining of the seasonings for the soup.

  • Add ready carrot, mushrooms, and hen to the soup. Let simmer in order that the greens and meat are cooked via. Take away any scum coming as much as the floor of the soup. Maintain it heat at low warmth.

  • In the meantime, bake the Mochi in a toaster oven for about 5 minutes till it expands and turns golden brown.

  • Add Naruto fishcake within the soup ultimately and let it heat for a minute.

  • Place Mochi in soup bowls, divide up all of the greens and meat, and pour the soup over. Prime with Spinach and Yuzu pores and skin. Serve instantly.


Noriko and Yuko, the authors of this web site, are each from Japan however now dwell in California. They love cooking and consuming nice meals, and share an analogous ardour for house cooking utilizing recent components.
Noriko and Yuko plan and develop recipes collectively for Japanese Cooking 101. They cook dinner and shoot images/movies at their house kitchen(s.)



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