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nagoya-style ozōni

Name: Nagoya-Style Ozoni
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 square rice cakes; 300 g komatsuna or spinach; 800 ml bonito soup stock; 2 teaspoons soy sauce; Condiments:; bonito flakes (suitable amount for topping) (optional)

Serves: 4
Calories: 133 kcal
Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
Japanese: Nagoya-fū ozōni

metric
u.s.

ingredients:

4 square rice cakes
300 g komatsuna or spinach
800 ml bonito soup stock
2 teaspoons soy sauce

condiments:

bonito flakes (suitable amount for topping) (optional)

step 1:

Cut off the stems of the komatsuna (or spinach) and wash. Cut into 5 cm. long pieces.

step 2:

Boil the bonito soup stock, square rice cakes, komatsuna (or spinach) and soy sauce on medium heat.

step 3:

After the rice cakes become soft, remove from heat.

Sprinkle with the bonito flakes (optional).

comment:

This is Nagoya-style ozōni. Ozōni is eaten on the first 3 days of the New Year holidays. Nagoya-style ozōni is a very simple recipe and has a plain taste. Nagoya City is in Aichi Prefecture in the center of Japan. (For ozōni recipes from other area of Japan, refer to the ozōni listing in the Typical Meals section.)

Typical Meals – Ozōni

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