Hakata-Style Ozoni

Katsuona, a traditional Fukuoka vegetable also known as “katsuo-na” (victory greens), is considered an auspicious ingredient. Ago-dashi (flying fish broth) and yellowtail, a fish associated with career success, are also essential to Hakata-style ozoni. Using Kayanoya Original Dashi Stock Powder blended with grilled ago makes it easy to create this flavorful ozoni. If katsuona is unavailable, you can substitute it with komatsuna.

2 Servings

2 pieces round mochi
1 slice yellowtail
2 pieces dried shiitake mushrooms
1/2 leaf komatsuna
1/4 block grilled tofu
0.8 inch carrot
2 slices kamaboko (fish cake)
[A] 2 packets Kayanoya Original Dashi Stock Powder
[A] 2 cups water
[B] 2 tsp light soy sauce
[B] 2 tsp mirin
[B] pinch of salt
pinch of yuzu peel

Directions

Cut the yellowtail into two pieces, sprinkle generously with salt (not included in the ingredient list), let it sit for a while, then parboil. Rehydrate the dried shiitake mushrooms in water. Boil the komatsuna, then cut it into bite-sized pieces. Slice the carrot into 0.4 inch thick pieces, use a cutter to shape them, and parboil. Cut the grilled tofu in half.
Bring [A] to a boil, simmer for 2–3 minutes. Remove the dashi packets and add [B].
Add all ingredients from step 1 except the komatsuna and kamaboko to the broth in step 2. Once heated through, serve in bowls with the mochi, which has been boiled until soft. Garnish with komatsuna and a pinch of yuzu peel.