Ozoni (お雑煮) is a traditional Japanese soup enjoyed during the New Year (I know it's pretty late to post about this lol), but it’s also the ultimate comfort food. Each region in Japan has its own take on ozoni, and Kyoto-style ozoni is known for its delicate white miso broth and simple, elegant ingredients. In this recipe, I’m sharing my own version—The Okappa Take!
Ozoni is all about highlighting the natural flavors of each ingredient. For this version, I skipped the dashi broth and used a special miso I brought back from Kyoto to let its rich, nuanced flavor shine through. The combination of soft mochi, tender taro, and daikon creates a wonderfully comforting balance of textures and flavors.
Ingredients (Serves 2):
- 1 Taro (satoimo)
- 1" piece Daikon
- 6 tbsp White miso
- 1 1/4 cup Water
- 2 Mochi (rice cakes)
- Shaved bonito flakes (for topping)
*You can use any vegetables you like—root veggies go really well with white miso.
If good-quality white miso isn’t available, which is usually the case outside Japan, you can use dashi broth instead of water.
Instructions:
1. Prepare the Taro and Daikon
Peel the taro and slice it into 1/5" thick pieces. Boil in water until tender. Once cooked, let it cool and sit in water. Do the same with daikon.
2. Make the Broth
Place the white miso in a pot and gradually add small amounts of water while stirring to dissolve the miso completely.
3. Cook the Mochi
Add the mochi to the pot and heat over medium. Once it starts to boil, reduce to a gentle simmer and cook for another 5 minutes.
4. Combine
Add the prepared taro and daikon to the pot and heat over medium until warmed through.
5. Serve
Ladle into bowls and top with shaved bonito flakes.
This simple, soothing bowl of ozoni is perfect for warming up on a cold day. The soft mochi, earthy taro, and crisp daikon soak up the delicate miso broth, creating a satisfying and nourishing dish!
Products used in the video:
