Hiroshima-Style Ozoni

In Hiroshima, a region famous for oysters, ozoni includes oysters as a symbol of “gathering good fortune.” Meanwhile, in Onomichi, ozoni often features sea eel, as its long shape symbolizes longevity. Combining both ingredients creates a luxurious ozoni, with the umami of oysters and sea eel blending beautifully with Kayanoya Original Kelp Stock Powder.

2 Servings

2 pieces round mochi
2 pieces oysters
1 oz grilled sea eel
1 oz spinach
0.5 oz daikon radish
0.5 oz carrot
Narutomaki as needed
[A] 1 packet Kayanoya Original Kelp Stock Powder
[A] 1 3/4 cups water:
[B] 1 tsp light soy sauce
[B] 1 tsp sake
[B] a pinch of salt

Directions

Briefly blanch the oysters and drain off any excess water.Cut the daikon radish and carrot into thin strips about 1.5 inches long, then parboil them. Boil the spinach, then cut it into 1.5-inch lengths. Slice the narutomaki into thin pieces.
Combine [A] in a pot and bring to a boil. Once boiling, let it simmer for 2–3 minutes, then add [B].
Add the oysters, grilled sea eel, daikon radish, and carrot to the pot from step 2 and lightly simmer. Arrange the boiled mochi, spinach, and sliced narutomaki in bowls, then ladle the broth and other ingredients over them. Serve immediately.