Hokkaido-Style Ozoni

In Hokkaido, where settlers from various regions of Japan brought diverse culinary traditions, there are many different types of ozoni. Some unique versions even include fried mochi and onions. Here, we introduce a variety of ozoni featuring ingredients that are finely chopped.

More from: Double-Aging Soy Sauce Original Dashi

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Ingredients

2 Servings

2 pieces square mochi
3.5 oz boneless chicken thigh
2 shiitake mushrooms
1/3 carrot
1 oz burdock root
[A] 2 packets Kayanoya Original Dashi Stock Powder
[A] 2 cups water
[B] 2/3 tsp Kayanoya Double-Aging Soy Sauce
[B] 1/3 tsp mirin
[B] 1/3 tsp sake
Mitsuba as needed

Directions

Cut the chicken into bite-sized pieces. Slice the shiitake mushrooms thinly, cut the carrot into thin rectangular slices, and shave the burdock root.
Bring [A] to a boil, then simmer for 2–3 minutes. Remove the dashi packets and add [B].
Add the ingredients from step 1 to the broth in step 2. Once the ingredients are cooked through, serve in bowls with toasted mochi, garnishing with mitsuba cut into bite-sized pieces.