Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kyoto white miso ozouni (mochi rice cake soup for new years). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
White Saikyo miso ozoni is a Japanese soup that originates from the Kyoto region of Japan. It is unique in that the base of the ozoni mochi (rice cake) soup is made from a sweet pale white miso (fermented soybean paste). The typical differences are the soup and the mochi rice cake shapes.
Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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
- Make ready 1 as many (to taste) Round mochi rice cakes
- Take 1 large or 2 small Daikon radish for zouni (small thin daikon radish)
- Get 1/2 Kintoki carrots (Kyoto carrots - bright red)
- Prepare 1 bag Satoimo (taro root)
- Take 1 Mentsuyu
- Make ready 1 dash Dashi stock granules
I used a recipe from Marc Matsumoto that is popular in Tokyo with a seasoned clear chicken broth as the base. In Kyoto, white miso is common. Here is a little taste of the New Year in Kyoto: white miso soup. In Kyoto, people like sweet miso soup and the miso soup for O-shogatsu, or Japanese New Year, is especially sweet, surely the sweetest miso soup in all the land.
Instructions 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.
The soup is called o-zoni and this article is about Kyozoni, or Kyoto-style o-zoni. Ozoni or ใ้็ ฎ is a special Japanese New Year's soup made with a light miso or kombu dashi based broth, vegetables and mochi (rice cakes). The perfect hearty, nourishing and satisfying soup to kick off the new year! Happy New Years everyone, I hope you all had a wonderful holiday! Ozoni is a Japanese New Year's specialized soup which includes Mochi rice cakes and veggies.
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