Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, kyoto white miso ozouni (mochi rice cake soup for new years). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) is something that I have loved my entire life. They are fine and they look wonderful.
Saikyo Miso Ozoni (White Miso Mochi Soup for New Years). Aside from the mochi (rice cake) and white miso, other ingredients might include a variety of vegetables, commonly with carrots and daikon radish, but largely dependent upon the region of. The soup usually includes mochi (rice cake), and the preparation varies by region and household. The Kansai and Shikoku regions: white miso is added to the kombu base dashi soup.
To begin with this recipe, we must prepare a few components. You can cook kyoto white miso ozouni (mochi rice cake soup for new years) using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years):
- Make ready 1 bit more than 1/2 a ladle full White miso
- Prepare 500 ml Dashi stock
- Prepare 1 as many (to taste) Round mochi rice cakes
- Get 1 large or 2 small Daikon radish for zouni (small thin daikon radish)
- Take 1/2 Kintoki carrots (Kyoto carrots - bright red)
- Prepare 1 bag Satoimo (taro root)
- Take 1 Mentsuyu
- Prepare 1 dash Dashi stock granules
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. We only have this once a year at New Years, but I always comforted.
Steps to make Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years):
- Wash the carrot and daikon radish and peel. Slice into 5 mm thick rounds, and boil. When cool, cut out into flower shapes.
- Dilute the mentsuyu according to the directions on the bottle. Add to pan with dashi granules and sataimo. Simmer until satoimo is tender. Let cool, and transfer to a container. In another pan, warm up 500 ml of dashi stock, and dissolve the white miso in it. (It's the same as making miso soup.)
- Put a small amount of water in a flat heatproof dish. Wet the mochi cakes quickly and line them up on the plate. Warm them in the microwave on both sides. (If warming 3, microwave on one side for 1 minute, and the other side for 30 seconds, at 600W.) After turning over, stop cooking as soon as they start to puff up.
- Put the mochi cakes in the miso soup from step 2. When they are a bit soft, ladle into soup bowls. Parboil the carrot, daikon radish, and satoimo. Add and serve immediately.
- If you cook the mochi cakes repeatedly in the white miso soup, they become very rich and sweet, so don't make a lot of soup at one time; just make as much as you are going to eat. It tastes better that way.
- This is a Kintoki carrot. Its other name is Kyo-ninjin (Kyoto carrot).
- These are daikon radishes for zouni.
- About the satoimo used in Step 2: since we always make onishime (a simmer vegetable dish also served at New Years), we often just take out some of the satoimo in the onishime and add it to the ozouni. That kills 2 birds with 1 stone. If you are making ozouni only, follow this recipe.
I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it. We only have this once a year at New Years, but I always comforted. 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. Japanese Mochi Recipe Japanese Rice Cake Japanese Soup Japanese New Year Japanese Recipes Japanese Things Mochi Rice Cake Recipe. Ozouni is a Japanese New Year traditional soup.
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