Suji-Aonori Ozoni Soup

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[Suji-Aonori x Ozoni] Add a twist to your traditional ozoni with the rich aroma and flavor of seaweed. Celebrate a New Year with a unique take on your family’s classic ozoni!

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Ingredients (for 2-3 people):

・ Dried Suji Aonori: your favorite amount
・ Shiitake mushrooms: 4 to 6 sheets
・ Lotus root: 4-6 sheets
・ Spinach: 2 bundles
・ Kamaboko: your favorite amount
・ Yuzu skin: Appropriate amount (OK without it)
・ THE OMOCHI Aori (normal rice cake can be substitute): Depending on the number of people

■ Dashi Soup
・ Kombu Kelp: 10g
・ Hanakatsuo (thinning): 10g
・ Water: 1,000ml
・ Soy Sauce: 1 tablespoon
・ Salt: 3-4g

How to:

[Making Japanese Style Dashi] Lightly wipe the kombu and soak it in water for at least 30 minutes (or overnight if possible).
Heat the kombu and water on low heat. Just before it boils, remove the kombu and add the katsuobushi all at once. Turn off the heat and let the katsuobushi soak thoroughly.
Return to low heat and simmer it for 1-2 minutes. If the flavor is weak, simmer for an additional minute. Strain through a sieve lined with a paper towel, pressing the katsuobushi lightly to extract all the liquid.
Return the strained stock to the pot, add the measured salt and soy sauce, boil and adjust the taste.
Slice the lotus root into 3-5mm thick half-moon shapes and halve the shiitake mushrooms. Add both to the dashi and simmer until the lotus root reaches your preferred tenderness.
Thoroughly wash the spinach roots, place in a microwave-safe container, and microwave for about 2 minutes. Lightly squeeze and cut into bite-sized pieces.
Lightly toast THE Aonori OMOCHI (or regular mochi) in a toaster until slightly puffy, then simmer in the dashi for about 3 minutes. Remove before it melts completely and place in a bowl.
Pour the hot dashi over the mochi, then top with spinach, sliced kamaboko, and yuzu peel. Just before serving, sprinkle with your desired amount of suji aonori (or habanori).