Ozoni is a Japanese dish served first thing on New Year's. Ozoni recipes differ between regions, families, and households, so each one has its own twist on the theme. All include a dashi (broth) and mochi. This recipe is graciously shared by Philip Hirose and the Maehara family, and includes buri (yellowtail), carrot, kamaboko (fish cake), mizuna (California peppergrass), and takenoko (bamboo shoots).
The recipe is split into a section for making the dashi and a section for assembly of the ozoni.
1 piece kombu, 4in x 3in
1 cup katsuobushi (bonito flakes)
4 cups water
1 tsp salt
1 tsp shoyu (soy sauce)
- Score kombu with knife and wipe with a paper towel.
- Add kombu to 4 cups of water in a pot.
- Heat until the water almost boils.
- Add katsuobushi until the surface of the water is covered.
*Protip. When the fire is off, wait until the katsuobushi falls to the bottom of the pot to intensify the broth flavor
- Drain katsuobushi.
*Protip. Squeeze dashi out of the katsuobushi in the strainer
- Add 1/2 tsp of salt.
- Add 1 tsp of shoyu.
- Return to a simmer and keep warm until rest of ozoni is ready to be assembled.
5 Pieces of buri (yellowtail)
5 1/8 inch slices of carrot
5 1/8 inch slices of kamaboko (fish cake)
1 handful of mizuna (California peppergrass), cut into 1 1/4 inch pieces
5 pieces mochi
8 cups of water (to boil mochi)
5 slices of takenoko (bamboo shoot)
- Poach the pieces of buri, drain.
- Soften the carrots by cooking them in boiling water, drain.
- In a separate pot, bring the water to a simmer and cook the mochi until it is soft.
- Pick up the mochi with chopsticks and place into a chawan bowl.
- Place a piece of the buri, carrot, kamaboko, mizuna and takenoko on top of the cooked mochi.
- Ladle the dashi into the bowl on top of the other ingredients.