Ingredients
400 ml bonito and kombu dashi
1-1.5 tsp light soy sauce
Salt, to taste
2 inches of daikon, julienned
1.5 inches of carrot, julienned
4-6 thin slices of kamaboko, cut into fine strips
4 pieces of round mochi
Mitsuba, to garnish
Serves: 4
Preparation
Make the Dashi
If you do not have dashi broth, you can make it from scratch:
- Soak a piece of kombu (dried kelp) in a pot of water for ~30 minutes.
- Heat gently, remove kombu just before boiling.
- Add a handful of katsuobushi (bonito flakes), simmer briefly, then strain.
Prepare the Vegetables
- Cut daikon, carrot, and kamaboko into thin, even strips.
- The uniform julienne give this ozoni its elegant Kansai-style look.
Cook the Soup
- Bring dashi to a gentle simmer.
- Add daikon and carrot first; cook until just tender (about 3-5 minutes)
- Add kamaboko briefly to warm.
Season
- Add light soy sauce and a pinch of salt.
- Keep the broth very clear and delicate. Do not over-season.
Prepare Mochi
- Boil the round mochi separately in hot water until soft and stretchy.
- Do not grill – that is the Kansai way.
Assemble
- Place mochi in bowls.
- Add vegetables neatly on top.
- Pour over hot broth.
- Finish with fresh mitsuba.
