We tried our best to make Niigata-style Ozoni, generously topped with salmon roe, using Satoh's Kirimochi (cut mochi). The irresistible combination of stretchy mochi, flavorful soup, and luxurious salmon roe is a must-try dish! Please give it a try!
Ingredients
Main Ingredients (2 servings)
- Salmon 2 slices
- Ikura (salmon roe) 35g
- Green onion 1/4 stalk
- Konjac 1/8 block
- Burdock root 20g
- Daikon radish 50g
- Carrot 20g
- Satoimo (taro root) 50g
- Spinach 35g
- Satoh's Kirimochi (Cut Mochi) 'Supreme Mochi' 3 pieces
Seasonings
- Iriko dashi (dried sardine broth) 1.5 tsp
- Soy sauce 2 tsp
- Salt 1 pinch
Steps
- Cut 1/4 stalk green onion into 5cm pieces, 50g daikon radish into ginkgo leaf slices, 1/8 block konjac into thin slices, 20g carrot into half-moon slices, 50g satoimo (taro root), 20g burdock root into thin slices, and 35g spinach into rough chops.
- Cut 2 slices salted salmon into bite-sized pieces and blanch with hot water.
- Toast 3 pieces mochi in a toaster for 4-5 minutes.
- In a pot, add 400cc water, 1.5 tsp iriko dashi, all ingredients except spinach leaves, 2 tsp soy sauce, and 1 pinch salt. Simmer until the ingredients are tender.
- Once the root vegetables are tender, add the spinach leaves and grilled mochi, and simmer briefly.
- Serve in a bowl, top with 35g ikura (salmon roe), and it's complete.
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