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Ozoni Soup

From Chef Nobuyuki Atsumi, Imari Restaurant, Hilton Waikoloa Village
Kohala Coast, Island of Hawai'I

Start with 8 cups clear soup (suimono).

Note: If you do not have suimono, you may make the soup using the following: Boil 8 1/2 cups water with one 10-inch square piece of konbu (seaweed). After water comes to a boil, remove the konbu and turn off heat. Sprinkle in 3 ounces bonito flakes (shrimp flakes). Wait until bonito flakes sink to the bottom of the pot; then strain. Add a little soy sauce, a pinch of salt and 1 tsp sake.

To make Ozoni Soup, bring your suimono to a simmer. As you serve, add the following to each of the bowls:

  • 1 oz Daikon (pickled Japanese radish)
  • 1 oz carrots, sliced or julienned
  • 1 piece mochi
  • 1 piece shiitake mushroom
  • 1 pinch chopped green onions

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