Easiest Way to Make Super Quick Homemade Colorful Ozoni Mochi Soup for the New Year

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The ingredients needed to make Colorful Ozoni Mochi Soup for the New Year:

1. Make ready 60 grams Chicken thigh meat
2. Make ready 8 cm Burdock root
3. Get 30 grams Cooked bamboo shoots in brine
4. Prepare 6 cm Kintoki Carrot (dark red carrot)
5. Make ready 4 cm Lotus root
6. Take 2 Shiitake mushrooms
7. Make ready 2 to 3 cm Kamaboko
8. Take 6 Snow peas
9. Make ready 400 ml ☆Water
10. Prepare 1 packet ★Bonito flake pack
11. Make ready 1 tsp ★Mirin
12. Make ready 1 tsp ★ Usukuchi soy sauce
13. Take 1 tsp ★Sake
14. Make ready 1/2 to 1 teaspoon ★Powdered dashi stock
15. Get 1 pinch ★Salt
16. Take 1/2 Nori seaweed
17. Get 3 cm square Yuzu citrus peel
18. Take 1 Mitsuba
19. Get 2 Temaribu (decorative dried wheat gluten shaped like little balls)
20. Take 2 Round mochi

Celebrate the new year with this Japanese Ozoni Recipe! Enjoy the delicate flavors of a kombu based broth with rice mochi and vegetables. Think of ozoni as healthy comfort food for the soul. It's a Japanese tradition my mother introduced to our home in Canada and one I have brought to Brooklyn.

Instructions to make Colorful Ozoni Mochi Soup for the New Year:

1. Cut out the COOKPAD logo out of nori seaweed (refer to Steps 9-13).
2. Slice the carrot into 5 mm, use a flower shaped cookie cutter to cut out the shape. Remove the starchy string from the snow peas, and cut the bamboo into bite sizes. Slice the lotus root to 5 mm.
3. Boil the ingredients from Step 2. It'll be less bothersome if you start boiling ingredients that release the least amount of scum first! Slice the kamaboko to 5 mm.
4. Put the bonito flakes into a clean tea bag. Soak the Temaribu in water.
5. In a pot, add water, thinly sliced burdock root, chicken cut into bite sizes, thinly sliced shiitake mushrooms, and bring to a boil. Add the bonito flake tea bag, and boil for 3 minutes until fragrant.
6. Add the (★) ingredients, bring to a boil again, and turn off the heat.
7. Toast the mochi, put the ingredients and mochi into a soup boil, and pour in the dashi soup. Top the mochi with the cut nori, and yuzu peel (refer to Step 14) and mitsuba.
8. [For a white miso broth] Omit the soy sauce and salt, and add a packet of white miso soup for an easy white miso version!
9. [Cutting the nori] Prepare scissors and a paper cutter. Cut the logo to the same size as the mochi.
10. Cut the nori 1-2 mm larger than the logo pattern (so it's thick enough to avoid mistakes).
11. Cut out the inside of the nori circle using a paper cutter, to have a 3-4 mm thick ring (cut like you're making multiple small lines around the circle).
12. Lay the hat pattern on top of the cut circle, and cut out the shape.
13. Use the paper cutter to cut out a 2-3 mm outline of the hat shape.
14. [How to cut the yuzu peel] Thinly peel the yuzu citrus, cut out a rectangle, and make two lengthwise cuts to make a backwards N. Fold back to make a X. This is called a "broken pine needle."

Think of ozoni as healthy comfort food for the soul. It's a Japanese tradition my mother introduced to our home in Canada and one I have brought to Brooklyn. During the New Year holiday period, traditionally rice is not cooked, to give a rest to the cook. Instead, dried mochi cakes were used as the carbohydrate. Ozouni (お雑煮 おぞうに), which literally means 'mixed stew', is a soup with mochi cakes in it.

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