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What is Ozuni?
Ozoni (お雑煮) is a unique traditional Japanese dish on New Year’s holidays. Family members usually eat during the celebration of the New Year. The dish is basically a dashi soup, along with vegetables, mock (rice cake), chicken or other protein types.
One of the distinctive properties of Uzuni is that every region in Japan has its unique copy of the dish. This makes it one of the most distinctive dishes at the regional level in the Japanese cuisine.
She was born and brought up in the Nagoya region, and I ate Uzuni, which was prepared in a way that resembles the recipe that was presented here. However, if you go to other provinces, you will find that Ozoni is completely different.
For example, I was surprised when I learned that the different regions had their unique version, such as:
- Ozouni with Salmon Row (Iowat and Miaji governorates)
- Ozouni with the White Mayo (Kyoto Governorate)
- Ozouni with Azuki pills (Toturi Governorate)
In my opinion, this is what makes the Japanese cuisine interesting. Regional characteristics are strongly expressed in the kitchen.
How this recipe developed
I was born and brought up in the Nagoya region, so I always enjoyed my costume like Nagoya for most of my life. It is a truly enthusiastic dish, and through this recipe, I hope to share the true taste of Uzuni Nagoya as it was enjoyed in my community.
Ozouni Nagoya is often called “simpler in Japan”, and I think this is part of what makes it very special. It is a simple and uncomplicated dish that focuses on the purity and quality of its components instead of complexity or extravagance.
Give the unique Ozoni recipe from Nagiaa experience! It was created by a citizen, it’s not something you can find on websites or other cooking books!
Visual instructions and advice
Below is my step -by -step instructions for how to make Ozoni similar to Nagiaa at home. For the quantities of simplified components and instructions, scroll down for Printable recipe card less.
If you prefer to see the process at work, check My YouTube video of this recipe To wander a full optical!
step
Spices and cook chicken
Start by spraying a little salt over the chicken pieces, ensuring the size of a bite even for cooking.
Heat it in a frying pan, and turn it until golden brown and cook. Once finished, remove it from the heat and set aside.
step
Prepared by Komatsuna
While the chicken is cooked, wash and cut the komsuna to the lengths of 4 cm (about 1.5 inches). Bring a bowl of salted water light to boiling and add the vegetables.
Let them boil for 30 seconds, then drain and cool in cold water. Click on the excess liquid once cold. This method keeps komatsuna fragile and vibrant.
Next, add the Dashi, Mirin and Rice Cake stocks to the bowl, and strive for low medium heat until the rice cakes are soft from the outside. These slow flavors allow flavors to integrate and deepen.
If you are using a small bowl, cook Moci in batches and put those cooked in serving vessels. Their accumulation can cause them to be stuck together or delegated, so avoid stacking. Cooking 1 Kerimoshi per person.
step
Combine
When the rice cakes are soft, stir soy sauce and add cooked chicken. Leave everything over low heat for one minute to allow flavors to assemble them together.
Finally, the soup scoop in the vessels. Set with bonito chips, stomach komatsuna, kamaboko slices. This mixture of layer adds a nice complexity for every bite.
How to store
Ozuni residue can be stored for 2-3 days in the refrigerator, however, this without any remaining ingredients (mock must be consumed in particular before storage). It is only cooked as a mock as you need and store any other ingredients separately.
This way, the next time you want to eat, you can simply cook the ingredients and add them to the soup to enjoy the delicious Uzony again.
If you want to store Ozoni for a longer period, you can freeze the broth in individual parts, which will last for about two weeks.
Instructions
What is the origin of Ozuni?
Ozoni is a traditional Japanese dish believed to have been eaten a period of Heian (794-1185). Rice cakes were traditionally a festive dish for the Japanese at the time, and it is consumed on “Hare no Hi” (celebration days). It is believed that the origin of the dish has been overcome on the components of Uzony, such as Taro, Moche, Al -Jazzar, and Dadikon, with fresh water in early and the first fire for the new year, then enjoyed on New Year’s Day.
Why is Ozoni eaten on New Year’s Day in Japan?
It is believed that the tradition of Uzuni’s intake, a soup made of rice cakes and vegetables, arose to welcome the “New Year (God), which is visited during the New Year’s holiday, using rice cakes and vegetables provided in Umisuka (New Year’s Eve).
Do I need a grill (rice cake) before adding it to the soup?
While the grilled mock is common in many regions (eastern regions such as Tokyo), in Nagoya, and throughout the Aishi Governorate (and the West in general), it is actually customary to add Moti directly to the soup without barbecue.
Why are there many different versions of Ozoni all over Japan?
Ozoni is one of the most diverse dishes in Japan! Each region has a unique development. For example, Kyoto is used in the Kyoto Misso White model for an elegant flavor, while coastal areas are merged local seafood. Even inside the same area, the recipe of each family can be different, and often affected where their ancestors came from.
I hope you enjoy this recipe for Nagiaa! If you tried it, I really appreciate it if you can Review and classification of stars in Comments below. It is also useful to share any modifications you made on the recipe with other readers. Thank you!
More Japanese soup recipes
Do you want more inspiration? Explore the Japanese Roundup post for a carefully selected group of delicious recipes to excite your next meal!
Nagia Style Ozoni (New Year soup with Motchi)
Celebrate the Nagiaa style for the new year with this simple, delicious oaks made of fried chicken, wet vegetables, and Chewy in a light dashi broth.
ingredients
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