Double-Aging Soy Sauce Mushroom Dashi Original Dashi

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.

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Ingredients

2 Servings

2 pieces square mochi
2 tbsp salmon roe
0.7 oz daikon radish
0.7 oz carrot
1/2 piece freeze-dried tofu (shimi tofu)
1 piece bamboo leaf-shaped kamaboko (sasa kamaboko)
[A] 1 packet Kayanoya Original Dashi Stock Powder
[A] 1 packet Kayanoya Original Mushroom Stock Powder
[A] 2 cups water
[B] 1 tsp Kayanoya Double-Aging Soy Sauce
[B] 1 tsp sake
[B] pinch of salt
Seri (Japanese parsley) as needed

Directions

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.
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 vegetables are tender, serve in bowls with toasted mochi, topping with samon roe and seri cut into about 1 inch pieces.