Enjoy cooking with recipe videos

Japanese Traditional Mochi Soup (Ozouni) Made With Kombu Dashi - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Traditional Mochi Soup (Ozouni) Made With Kombu Dashi.
How about a Japanese traditional mochi soup (ozouni) that uses kelp (kombu) dashi (Japanese soup stock), which is easy to make? Kombu dashi, which has a light and umami flavor of Japanese honeywort, and the soft and chewy rice cake combine to make a very delicious ozouni. Kombu dashi is easy to make, so you should definitely give it a try!
Share on
X（Twitter） Pinterest Copy link

Cook time

60 minutes

Ingredients
1 serving

  • Rice cake (Kirimochi)
    2
  • Kamaboko
    10 g
  • Japanese honeywort
    5 g
  • Water
    200 ml
  • Kelp (Kombu)
    1 sheets
  • Noodle soup base (Mentsuyu)
    50 ml

How to make

  1. Prepare. Cut off the Japanese honeywort roots. Cut the kamaboko in half.
  2. 1. Put water and kelp (kombu) in a pot and let it sit for about 30 minutes.
  3. 2. Cut the Japanese honeywort into 1-inch width pieces.
  4. 3. Place rice cake (kirimochi) on a baking tray covered with aluminum foil and bake it in the toaster oven for about 5 minutes until browned.
  5. 4. Heat Step 1 over medium heat, turn off the heat just before it boils, and remove the kombu. Add noodle soup base (mentsuyu) and mix it together, then remove it from the heat.
  6. 5. Serve Step 3 in a bowl, pour over Step 4, top with the kamaboko and Step 2, and it's ready to serve.

Tips for cooking

The cooking degree depends on the type of toaster you are using, so please adjust the temperature as you check the conditions. This time it's baked at 1000W 230°C (450°F).

Recommended for you