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Table Talk with Chef Zachary Golper of Bien Cuit |
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- 8 Basic Savory Mochi (Age Mochi)
- 1 (3/8-ounce) packet dashi-no-moto
- 4 cups water
- 3 teaspoons light soy sauce
- 1 teaspoon kosher salt
- 4 medium napa cabbage leaves, coarsely chopped
- 1 medium carrot, peeled and sliced into rounds
- 1 (2-inch piece) daikon radish, peeled and sliced into rounds
- 8 ounces thinly sliced boneless, skinless chicken thigh meat
Ozoni soup is one of the main dishes eaten during the Japanese New Year’s celebration. Reminiscent of udon soup, but with mochi standing in for the noodles, it is simple, soothing, and satisfying. This version is the one that New York’s EN Japanese Brasserie serves during its New Year’s festivities.
What to buy: Dashi-no-moto is the instant form of dried bonito (tuna) flakes used to make Japanese soup stock and can be found in most Japanese markets.
This dish was featured as part of our New Year’s, Japanese Style recipes.
- 1Heat the broiler to high and arrange a rack in the upper third of the oven. Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and slightly browned, about 5 minutes. Cut into 1-inch strips and set aside.
- 2Combine dashi-no-moto and water in a large saucepan and bring to a boil over medium heat, stirring to dissolve the dashi. Add soy sauce, salt, vegetables, and chicken and reduce to a simmer. Cook until vegetables are tender and chicken is cooked all the way through, about 15 minutes.
- 3Divide mochi strips among four bowls, ladle hot soup over them, and serve.