Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)

Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)

This is an easy ozouni (mochi rice cake soup served at New Years) with a soy sauce flavored soup base, with the fragrance of mitsuba and yuzu.

Ingredients: 2 to 3 servings

Mochi rice cakes
Japanese dashi stock
5 cups (1000 ml)
50 ml
2 tablespoons
●Soy sauce
2 tablespoons plus
about 1/2 teaspoon
Chicken thigh meat
180 g
Shiitake mushrooms
3 to 4
Dried wheat gluten (Fu)
30 g
6 slices
as needed
Quail eggs
4 to 5
for garnish
Yuzu peel
for garnish


1. Cut the chicken thigh meat into bite sized pieces. Microwave the komatsuna greens, put into cold water and squeeze out. Cut into 4 cm pieces. Remove the stems off the shiitake mushrooms and make decorative cuts in the caps.
2. Bring the dashi stock to a boil. I used a dashi pack (dashi tea bag) to keep it simple.
3. Add the shiitake mushrooms and chicken to the dashi stock and bring to a boil. Skim off any scum.
4. Add the ● flavoring ingredients, and adjust the seasoning with salt. Add the fu, simmer for about 5 minutes over medium heat, add the grilled mochi cakes and bring to a boil.
5. Chop the yuzu peel and mitsuba.
6. You can just use plain kamaboko slices...but to make decorative knotted ones, make three cuts in a slice as shown.
7. Push the top and bottom ends into the middle slit to make a knot.
8. Put into miso soup bowls, add the komatsuna greens, kamaboko, quail eggs, mitsuba and yuzu peel and serve.

Story Behind this Recipe

I've made this so many times I've lost count.
I make this year-round for breakfast for my mochi-loving husband.
If you do up to Step 4 the night before, it's easy to make in the morning.