MOCHI BALL SOUP - a traditional New Year's Japanese dish

Name: MOCHI BALL SOUP - a traditional New Year's Japanese dish
Ingredients: DASHI OR CLEAR BROTH; 2 quarts hot water; 1/2 c dried shrimp; salt to taste; 4 chicken bouillon cubes; 1 1/2 c daikon, turnips, cut into julienne strips; MOCHI BALLS; 2 c mochiko; 1 c cooked ham, finely diced; 1 tsp salt; pepper to taste; 1 c chicken broth; PORK BALLS; 2 c ground pork; 1/4 c waterchestnuts, finely minced; 1 tsp shoyu (soy sauce); 1 egg, slightly beaten; 1 tsp oyster sauce; 1 Tbsp cornstarch; salt and pepper to taste; GARNISHES:; fish cake, sliced; green onions, chopped fine; chinese parsley, chopped fine

By Jo Anne Sugimoto
@sugarnspicetedibears

My grandma and mom used to make this soup mostly during New Year's Eve. There are many variations to this soup. This is the way that I prepare it, so let your imagination fly with this. I can't find a nice photo for this dish, so I just took a photo of my japanese kokeshi doll. I will post a photo when I do make this dish for New Year's. Enjoy!

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Ingredients

DASHI OR CLEAR BROTH
2

quarts hot water
1/2 c

dried shrimp
·

salt to taste
4

chicken bouillon cubes
1 1/2 c

daikon, turnips, cut into julienne strips
MOCHI BALLS
2 c

mochiko
1 c

cooked ham, finely diced
1 tsp

salt
·

pepper to taste
1 c

chicken broth
PORK BALLS
2 c

ground pork
1/4 c

waterchestnuts, finely minced
1 tsp

shoyu (soy sauce)
1

egg, slightly beaten
1 tsp

oyster sauce
1 Tbsp

cornstarch
·

salt and pepper to taste
GARNISHES:
·

fish cake, sliced
·

green onions, chopped fine
·

chinese parsley, chopped fine
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How to Make MOCHI BALL SOUP - a traditional New Year's Japanese dish

Step-by-Step

In a medium pot combine water, shrimp, salt, bouillon and daikon. Boil until bouillon cubes are dissolved. Turn down to simmer.
In a medium bowl, combine mochiko, ham, salt and pepper, mix together. Gradually add the chicken broth to make dough. Form 1/2 inch dough balls, use mochiko on your hands so the dough does not stick and make a mess.
In a medium bowl, combine all the ingredients to make 1/2 inch pork ball. Slightly dampen your hands with water so the pork does not stick.
Turn your soup stock heat back up and add all the mochi balls and pork balls. Cook for 4 to 6 minutes, and until the mochi balls start floating to the top.
Variations and options: you can add vegetables, such as carrots, watercress, spinach, chinese cabbage, chinese squash, mustard cabbage, etc.
Serve hot in soup bowls, garnish with fish cake, green onions, chinese parsley.