Sendai-Style Ozoni

Sendai-Style Ozoni Sendai-Style Ozoni

Sendai’s ozoni is known for using whole grilled goby (haze), but you can also create a Sendai-style version with ingredients like freeze-dried tofu, bamboo-leaf-shaped fish cakes (sasa kamaboko), salmon roe, and seri (Japanese parsley). The rich flavor of a combined Kayanoya Original Dashi Stock Powder and Kayanoya Original Mushroom Stock Powder pairs perfectly with this version.

Instructions

Step 1

Cut the daikon and carrot into thin strips, and slice the bamboo leaf-shaped kamaboko into bite-sized pieces. Rehydrate the freeze-dried tofu in hot water, then cut it into thin strips.

Step 2

Bring [A] to a boil, then simmer for 2–3 minutes. Remove the dashi packets and add [B].

Step 3

Add the ingredients from step 1 to the broth in step 2. Once the vegetables are tender, serve in bowls with toasted mochi, topping with samon roe and seri cut into about 1 inch pieces.