Simple Chicken Ozoni (Mochi Soup) (Kanto Style)

Simple Chicken Ozoni (Mochi Soup) (Kanto Style)

This is a simple and easy-to-make ozoni chock full of vegetables with a tasty chicken broth. A comforting soup that goes perfectly with strong tasting osechi dishes.

Ingredients: 2 servings

Chicken thigh (chopped into 2- to 3-cm cubes)
100 g
Daikon radish (sliced into 5-mm thick wedges)
50 g
Carrots (sliced into 5-mm thick wedges, or cut into florets)
30 g
Shiitake mushrooms (quartered)
Taro root (sliced into 1-cm thick rounds)
50 g
Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths)
80 g
Yuzu peel (Thinly sliced)
a small amount
Mochi (rice cakes)
2 to 4 (as needed)
Bonito-based dashi stock granules
5 g
Soy sauce
1/2 tablespoon
1 teaspoon
2 teaspoons


1. Bring 800 ml water to a boil, add the chicken, and simmer for 20 to 30 minutes while skimming the scum. Add the bonito dashi, soy sauce, salt and sake to season.
2. Parboil the daikon radish, carrots, and taro root separately.
3. Add the shiitake mushrooms to the broth from Step 1, add the daikon, carrots, and taro root, and briefly heat.
4. Put grilled mochi in a bowl with the soup from Step 3, then garnish with parboiled komatsuna and yuzu.

Story Behind this Recipe

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.