Zoni Recipes

OZONI

Steps:

• Soak shiitake in a bowl of lukewarm water.
• Chop daikon and chinese cabbage in 3 inch pieces.
• Cut leeks in 2 inch diagonal pieces.
• Cut carrots thinly in 2 inch long diagonal pieces.
• Roughly chop mitsuba leaves.
• Top and tail snow peas.
• Cut chicken into 2 inch pieces.
• In a large pan, boil 10 cups or so of water.
• Add dashi (unless you have dried kelp, in which case boil the kelp to make dashi manually, then remove after 5 mins).
• Add shiitake and the water in which they were soaking.
• Add vegetables that take longer to cook first: daikon, radish.
• Proceed to add the rest of the vegetables and chicken, leaving peas and mitsuba till last minute so they don't lose their colour.
• After 15 minutes or so, add mochi and soy sauce.
• Once mochi is soft and gooey, the zoni is ready to serve.

JAPANESE ZONI

Steps:

• Combine water and seaweed; bring to a boil on medium-high heat.
• Reduce heat and simmer for 1/2 an hour.
• Add in the onion, soy sauce, sake, and spinach; bring to a boil.
• Add celery and salt; mix well.
• Garnish with lemon zest and serve.
• Enjoy!

NEW YEAR'S DAY OZONI SOUP

Steps:

• Place mushrooms in a bowl and cover with warm water; let soak, about 15 minutes. Drain and squeeze out water from mushrooms; slice.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler on high. Place mochi on a baking sheet.
• Broil mochi, turning frequently, until inflated, crisp, and slightly browned, about 5 minutes. Cut into 1-inch strips.
• Combine water and dashi-no-moto in a large saucepan; bring to a boil. Reduce heat and simmer until dashi is dissolved, 2 to 3 minutes. Add chicken, soy sauce, and salt; simmer until chicken is no longer pink in the center, about 15 minutes.
• Mix shrimp, mushrooms, spinach, carrots, daikon radish, and bamboo shoots into chicken mixture; simmer until vegetables are tender and shrimp is cooked through, about 10 minutes.
• Divide mochi strips among 4 bowls and top with soup. Garnish soup with kamaboko slices.