Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, kyoto ozouni (mochi soup) with white miso. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Kyoto Ozouni (Mochi Soup) with White Miso is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Kyoto Ozouni (Mochi Soup) with White Miso is something which I have loved my whole life. They’re fine and they look fantastic.
White Saikyo miso ozoni with carrots, daikon, and mochi rice cake is a Japanese New Year's soup that originates from the Kyoto region of Japan. Aside from the mochi (rice cake) and white miso, other ingredients might include a variety of vegetables, commonly with carrots and daikon radish, but. Ozoni is a delicious miso-based soup is enjoyed on New Years Day in Japan.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have kyoto ozouni (mochi soup) with white miso using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kyoto Ozouni (Mochi Soup) with White Miso:
- Make ready 100 grams White miso (Saikyo miso)
- Make ready 2 1/2 cup Dashi stock
- Take 4 Round mochi rice cakes
- Make ready 20 cm worth of a 4 cm diameter daikon Daikon radish (a thin one)
- Take 1/2 small Kintoki carrots (a type of deep reddish colored carrot)
- Make ready 20 ml Burdock root
- Get 4 large Kashira-imo (or use satoimo instead)
- Prepare 100 grams Chicken breast meat
- Prepare 1 dash Mitsuba (or green onion)
- Make ready 1 dash Shaved bonito flakes (to taste)
It has round vegetables in it for luck and peace - 円満. In Kyoto, people like sweet miso soup and the miso soup for O-shogatsu, or Japanese New Year, is Yomogi Mochi (mugwort) and Awa Mochi (millet). Simmered Vegetables and Lightly Grilled Mochi in Bowl Saikyo White Miso and Normal Miso. Kyozoni Served The ingredients that I used are all.
Steps to make Kyoto Ozouni (Mochi Soup) with White Miso:
- These are the vegetables used. The daikon radish is a thin type for ozouni. I used satoimo instead of kashira-imo. In our family, we use konbu seaweed based dashi stock, but use whatever you like.
- Slice the daikon radish and carrot thinly, either whole or cut in half lengthwise first. Slice the burdock root or diagonally, and soak in water for a while to get rid of the bitterness. Cook both in boiling water until crisp-tender.
- Boil the satoimo and sprinkle with water to get rid of the surface slime. Thinly shave sharp edges. Slice the chicken diagonally into bite sized pieces. Do all of this on New Year's Eve.
- Bring dashi stock to a boil in an ozouni pot, and put in the chicken. Add the daikon radish, carrot and burdock root. Add the white miso just before the soup is done and briefly bring to a boil.
- While the soup is cooking, prepare the mochi cakes and mitsuba. Put the round mochi cakes on a plate, sprinkle a little water and microwave. The mochi cakes should still be on the firm side.
- Blanch the mitsuba briefly in boiling water. Gather 2 to 3 stems together and tie the stems into a knot. If using green onions, chop finely.
- Put a mochi cake and satoimo in a miso soup bowl, and pour the hot zouni soup over. Add the mitsuba or green onion, optionally spring on some bonito flakes, and serve while piping hot!
- In our house we have this white miso ozouni on the 1st and 2nd, and Osaka style clear soup ozouni with mizuna greens on the 3rd.
We eat white miso soup for ozouni in Kyoto. It has a sweet milky taste. Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years). This is our family recipe for Kyoto-style white miso ozouni. I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it.
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