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Ozouni (Japanese clear soup with rice cake and vegetables)


UpdateFebruary 26, 2019
ReleaseFebruary 26, 2019


100 grams of chicken (seasoned with a small amount of soy sauce and sake)
1 piece of negi leek (cut into diagonal slices)
1/2 piece of carrot (cut into flower-shaped pieces)
4 pieces of shiitake mushrooms (with decorative cuts)
a small amount of yuzu peel (cut into julienne strips)
a small amount of mitsuba (Japanese honeywort) (boiled briefly and tied)
1-2 pieces of mochi (toasted in a toaster)
Sumashi-jiru (Japanese clear soup)
1 tablespoon of soy sauce
1/2 teaspoon of salt
4 tablespoons of mirin
4 tablespoons of sake
600 mL of dashi soup (ichiban-dashi)



Cut the carrot into flower-shaped


Cut the shiitake mushrooms into decorative shapes.


Place a pot with the dashi soup and carrot on medium heat, add the negi, shiitake, and chicken to the pot, and simmer them.


Add the seasonings to the pot, bring to a boil, and turn off the heat.


Put the roasted mochi in a soup bowl, pour the mixture from 4, and top it with the yuzu peel and mitsuba.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz