Suji-Aonori Ozoni Soup


[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!


Ingredients (for 2-3 people):

・ The 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

■ Basic best
・ Kelp: 10g
・ Hanakatsuo (thinning): 10g
・ Water: 1,000ml

・ Soyu: 1 tablespoon
・ Salt: 3-4g

How to:

  1. [Take a Japanese style] Put the lightly wiped kelp and water and apply it for more than 30 minutes. (If you can stay overnight)
  2. Put the pot with 1 on low heat, remove the kelp just before boiling, turn the flower bonito at a stretch, stop the heat, and wait for everything to wet.
  3. Return to low heat again, boil for 1-2 minutes, taste it, lay the kitchen paper and filter. (If the taste of bonito is light, boil for about 1 minute)
  4. Press the flower bonito lightly with a pupil and filter all. After returning to the pot again, add the amount of salt and soy sauce to bring to a boil to adjust the taste.
  5. Lotus can be cut for half a month with 3 to 5 mm thickness. Shiitake mushrooms are also half -paid. Both are put in 5 dashi and boil until the lotus is your favorite hardness.
  6. Once the roots are washed well, the spinach is washed in a heat -resistant tapper and heated in a range for about 2 minutes. Squeeze lightly and cut into pieces that are easy to eat.
  7. Bake the Omochi Blue Remori (or normal rice cake) until it is lightly expanded with a toaster, then put it in a soup pot and boil for about 3 minutes. Before melting, serve in a bowl and pour the boiled soup.
  8. After pouring the broth, add spinach, kamaboko cut into your favorite thickness, and yuzu skin. Immediately before you eat, apply the amount of streak (or habanori) of your favorite amount!
  9. In addition to the lotus and shiitake mushrooms, you may add your favorite ingredients such as carrots and fried. White miso bass and simple salt only Japanese style ◎

There are zoni unique to the land in various parts of the country, and there is a taste of your home.

If you put a paste on a warm soup, the scent will be scented at the temperature of the steam, and it will snuggle up to any taste.

May the seaweed add "delicious" to the classic zoni.

Here are the items used in the recipe

Dried Suji-Aonori


Dried Suji-Aonori