Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

Trip adviser facebook Google map instagran youtube

Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 22(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 25(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 26(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 30(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Aug 2(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Aug 6(Tue) 10:00-12:30

    Ramen & Gyoza

See all

Ozoni (Japanese New Year’s Soup with Mochi)

Categorised in: , | Link of this article

Ozoni (お雑煮) is a Japanese New Year’s Soup with Mochi. In Japan, people enjoy this seasonal soup on New Year’s time. There are 2 types; Kanto-style (Tokyo area) and Kansai-style (Kyoto area). Tokyo style has soy sauce based soup with chicken and mochi, mainly. Kyoto style has white miso based soup with yam and mochi. This time, we will make Tokyo style.

Ingredients (2 servings) :

6 slice Daikon radish
6 piece Carrot
2 Shiitake mushroom
6 slice Kamaboko  *fish cake
Yuzu peel, as needed
1 bundle (60g) Komatsuna

2.5 Cup (500ml) Dashi  *soup stock
50g Chicken thigh
1 tsp (5ml) Soy sauce
1/2 tsp Salt

4 block Rice cake

Directions :

1. Cut daikon radishes into bite-sized pieces. Slice and mold the carrots. Make an incision in the surface of the shiitake mushrooms. Thinly slice the kamaboko. Use the tip of the knife and peel off the yuzu cotton. Then, slice the peel thinly.


2. Prepare a pot of water and start boiling the komatsuna from the stems.

3. After that, boil the leaves. Add a pinch of salt, then put carrot and daikon radish.


4. Take out the komatsuna from the pot and cool in water. Squeeze it well and cut into small sizes. Take out the carrot and daikon from the pot.
5. Prepare the pot and pour the Dashi. Place over medium heat and add soy sauce, salt, and chicken.
6. When the chicken is cooked, add shiitake mushrooms, fish cake, carrots, and daikon.


7. Place the baked rice cake in a bowl and top with the ingredients. Place the yuzu peel on top.


8. Finally, pour in the soup.

Related video : 

YUCa’s Tips :

1. Start boiling daikon and carrot with Komatsuna.
2. Add a small amout of sake into the soup for deeper flavor.
3. When baking rice cakes in a toaster, be careful not to burn them.

 

Note: 

This recipe was first submitted in Dec 25th, 2021 and resubmitted in Jan 31st, 2024 to reflect recipe revisions and additional photos.

Display mode

Virtual Class Schedule

    See all

    In-person Class Schedule

    See all

    Recipe App

    Photo

    Download

    Instagram

    See more photos