Zoni is a cherished Japanese soup traditionally served during the New Year celebrations. This heartwarming dish combines chewy grilled mochi rice cakes with tender chicken, kamaboko fish cakes, and seasonal vegetables like taro and carrots. The clear, savory dashi broth provides a light yet satisfying base, allowing the distinct flavors of each ingredient to shine. It is a comforting meal that symbolizes good fortune and health for the coming year. Perfect for a festive gathering or a cozy winter dinner, this recipe captures the essence of Japanese home cooking with simple, wholesome ingredients.
Zoni (Rice Cake Soup)
Description
Zoni is a cherished Japanese soup traditionally served during the New Year celebrations. This heartwarming dish combines chewy grilled mochi rice cakes with tender chicken, kamaboko fish cakes, and seasonal vegetables like taro and carrots. The clear, savory dashi broth provides a light yet satisfying base, allowing the distinct flavors of each ingredient to shine. It is a comforting meal that symbolizes good fortune and health for the coming year. Perfect for a festive gathering or a cozy winter dinner, this recipe captures the essence of Japanese home cooking with simple, wholesome ingredients.Ingredients
Directions
-
Slice the chicken breast very thinly, sprinkle with cornstarch, and gently pound with the back of a knife to tenderize and enlarge the pieces.
-
Bring a pot of water to a boil and cook the chicken slices for 5 minutes until done. Remove and set aside.
-
Slice the kamaboko into 6 pieces, each about 1/4 inch thick.
-
Slice the carrot into thin rounds.
-
Slice the peeled taro into thin round slices.
-
In a small saucepan, boil the carrots and taro in 1/2 cup of dashi stock until tender.
-
Add 1/2 teaspoon salt and 1/2 teaspoon shoyu to the boiling vegetables.
-
Blanch the spinach or watercress in hot water just until bright green, then remove immediately.
-
Cut the blanched greens into 1-inch lengths.
-
Zest the yuzu (or lemon/lime) into thin strips to resemble pine needles.
-
Toast the mochi rice cakes on a grill or in a dry pan until lightly browned and puffed.
-
In a large pot, bring 6 cups of dashi stock to a boil.
-
Season the large pot of dashi with 1 tablespoon salt and 1 tablespoon shoyu.
-
Add the kamaboko, cooked carrots, taro, and greens to the soup pot and heat through.
-
Divide the toasted mochi, chicken slices, carrot, taro, kamaboko, and greens evenly among six serving bowls.
-
Pour the hot soup over the ingredients in the bowls.
-
Garnish each bowl with the yuzu zest strips.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 159.8kcal
- % Daily Value *
- Total Fat 7.3g12%
- Saturated Fat 2.0g10%
- Cholesterol 53.4mg18%
- Sodium 2508.8mg105%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 0.8g4%
- Sugars 1.2g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Zoni is traditionally eaten on New Year's Day in Japan. The mochi represents longevity, while the vegetables symbolize health and prosperity.
If you cannot find fresh yuzu, lemon or lime zest is an acceptable substitute for the citrus aroma.
Kamaboko is a Japanese fish cake. If unavailable, you may substitute with thin slices of smoked fish or even ham, though the flavor will differ.
Taro contains calcium oxalate crystals which can cause itching. Ensure it is fully cooked to neutralize this effect.
For a richer broth, you can add a small piece of kombu or bonito flakes when heating the final dashi.
The traditional serving order in some households is by age, starting with the eldest.
