Edokko Zouni (Tokyo-style Mochi Soup)

Edokko Zouni (Tokyo-style Mochi Soup)

The key to our family recipe for 'ozouni' handed down to me by my mother who was born in downtown Tokyo is the dashi stock! ('Edokko' means a native Tokyoite.)

Ingredients: 4 servings

Dashi stock
4 cups - 800 ml
Square mochi
Chicken thigh meat
about 150 g
◇Spinach or komatsuna
to taste
◇Naruto or kamaboko
4 slices
◇Ito-mitsuba - mitsuba with long white stems
a small amount
◇Yuzu peel
a small amount
The flavoring ingredients
Cooking sake
1 tablespoon
a small amount
Soy sauce
1 to less then 2 tablespoons
a pinch


1. Cut the chicken into small pieces. Warm up the dashi stock (made with konbu seaweed, bonito flakes etc.) and add the cut chicken. Heat, and when it comes to the boil add the sake, mirin and soy sauce. Season with salt.
2. Toast the square mochi in a toaster oven or on a grill.
3. Quickly boil the spinach in salted water, cool in cold water and squeeze out tightly. Cut into easy-to-eat lengths. Cut the mitsuba into easy-to-eat sized pieces.
4. Put a piece of grilled mochi in a miso soup bowl, then pour in the soup from step 1 and add the ◇ ingredients.
5. I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years.

Story Behind this Recipe

This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo.