Our Family's Zouni - Regional Recipe from Yame, Fukuoka
Our Family's Zouni - Regional Recipe from Yame, Fukuoka

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, our family's zouni - regional recipe from yame, fukuoka. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Our Family's Zouni - Regional Recipe from Yame, Fukuoka is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Our Family's Zouni - Regional Recipe from Yame, Fukuoka is something that I have loved my whole life. They’re nice and they look fantastic.

Great recipe for Our Family's Zouni - Regional Recipe from Yame, Fukuoka. This recipe, taught to me by my mother-in-law, is from her hometown of Yame in Fukuoka prefecture. I've been making this ever since I got married, wherever we've lived, every year for New Year's when the whole family has. Our Family's Zouni - Regional Recipe from Yame, Fukuoka.

To get started with this particular recipe, we have to first prepare a few components. You can cook our family's zouni - regional recipe from yame, fukuoka using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:
  1. Prepare 1/2 Surume - dried squid (body)
  2. Take 15 cm piece Kombu
  3. Prepare 8 Dried shiitake mushrooms (small ones)
  4. Prepare 200 grams Chicken breast meat (cut into 2-3 cm dice)
  5. Make ready 1/4 Burdock root
  6. Prepare 1 section Lotus root (small)
  7. Make ready 1 Kintoki carrots (dark orange carrots)
  8. Take 4 Satoimo (taro root)
  9. Get 1 Mitsuba
  10. Get 600 ml Bonito based dashi stock
  11. Take 50 ml Sake
  12. Make ready 2 tsp Soy sauce
  13. Make ready 1/4 to 1/2 teaspoon Salt

Unlike white miso-based Ozoni enjoyed in western Japan (Kansai, Shikoku, and Kyushu regions), clear dashi-based soup is the mainstream in Tokyo and eastern Japan (Read this post to learn some of the differences between eastern and western Japan.). The soup includes toasted mochi, chicken, and komatsuna (小松菜) - Japanese mustard spinach, usually harvested in. My mother doesn't like to cook and cannot cook, so our family always made pilgrimage to grand parents houses to eat during new years day. For my father's side in Matsuyama-shi, Ehime-ken, my grandma made ozoni using shiro miso soup with daikon, ninjin, gobo, kamaboko, spinich or something green, and grilled mochi.

Instructions to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:
  1. Cut the surume and the konbu seaweed into 1.5 cm squares, and soak to rehydrate in 400 ml of water overnight in the refrigerator. Re-hydrate the dried shiitake mushrooms also in 200 ml of water overnight in the refrigerator.
  2. Cut the stems off the dried mushrooms. Slice the burdock root into 0.7 mm thick diagonal slices. Peel the lotus root and slice into 0.7mm thick rounds. Cut the kintoki carrot and satoimo into 1 cm thick slices.
  3. Put the bonito dashi stock, 50 ml sake, soaking liquid from the surume, konbu seaweed, dried shiitake mushrooms, sliced shiitake, burdock root, and lotus root into a pot and bring to a boil. When it comes to a boil add the chicken, and simmer for 10 minutes while skimming off the scum.
  4. Add the carrots and satoimo to hte soup. When it comes back to a boil add the soy sauce and salt. Simmer until the carrot and satoimo are tender.
  5. When the carrot and satoimo are tender, add one round mochi cake per person. When the mochi is tender it's done.
  6. Ladle the soup into bowls, and garnish with mitsuba.
  7. Use small vegetables and slice them into rounds. The round shapes in an o-zouni soup stand for "rounded and harmonious," apparently. If the vegetables are too big, you'd have to cut them into half-moon shapes, which wouldn't mean the same.
  8. The flavoring ingredients are based on an amount of bonito dashi stock + soaking liquid totaling 1200 ml . I used dark soy sauce, so I added salt so the soup wouldn't turn too dark.

My mother doesn't like to cook and cannot cook, so our family always made pilgrimage to grand parents houses to eat during new years day. For my father's side in Matsuyama-shi, Ehime-ken, my grandma made ozoni using shiro miso soup with daikon, ninjin, gobo, kamaboko, spinich or something green, and grilled mochi. Ozoni is a dish made in Japanese homes in the New Year calling on wishes for good health in the upcoming year. It is something all Japanese people know, with rice cakes in warm soup, but few may know that ozoni features completely different ingredients and flavors, and is cooked in completely different styles. Photograph of the number of infected people in Fukuoka Prefecture The number of infected people in Fukuoka Prefecture is roughly described.

So that is going to wrap this up with this exceptional food our family's zouni - regional recipe from yame, fukuoka recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!