Japanese New Year's Soup


In Japanese homes on the principal day of the year, the dish to eat is ozone, a soup made out of pink-rimmed fish cake, daikon, carrot, and shiitake mushrooms coasting in rich dashi (kelp and bonito stock) alongside mochi, chewy rice cakes, which are stove toasted until they look like fire-licked marshmallows. The planning fluctuates by the district. In some cases chicken juices are utilized; Napa cabbage or pork can be included. Any place it is served, ozone is said to bring good karma, yet for me, the medium is the message: I feel honored just to have this steaming bowl before me, fit to be eaten up in the organization of friends and family. — Nancy Matsumoto


4 dried shiitake mushrooms

4 cups chicken stock

2 boneless, skinless chicken thighs, cut into 1" pieces

4 oz. daikon radish, stripped and cut 1/4" thick on the predisposition

1 carrot, cut 1/4" thick on the predisposition

4 oz. kamaboko (Japanese fish cake), cut 1/4" thick

1 cup spinach, stems cut

1 tbsp. purpose

1 tsp. soy sauce

Legitimate salt, to taste

4 Kiri mochi (glutinous rice cakes), 1" x 2", around 1/2" thick

Mitsuba or parsley sprigs, for embellish


Spot shiitakes in a bowl. Heat 1 cup stock to the point of boiling in a 4-qt. pot and pour over shiitakes; let sit until relaxed, 4-6 minutes. Utilizing an opened spoon, move shiitakes to another bowl and dispose of stems. The empty stock go into the dish, disposing of any soil or residue.

Include staying stock and the chicken to skillet; heat to the point of boiling. Diminish warmth to medium; include daikon and carrot. Cook, mixing every so often until chicken is cooked through, 6-8 minutes. Include held shiitakes, the cut fish cake, spinach, purpose, soy sauce, and salt; cook until spinach is shriveled, around 2 minutes. Keep soup warm.

Warmth broiler to 425°. Spot glutinous rice cakes straightforwardly on a stove rack; prepare, turning to vary, until seared in spots and puffed 6-8 minutes. Partition rice cakes between 4 dishes and scoop soup over top; embellish with mitsuba sprigs. Serve hot.