Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kyoto ozouni (mochi soup) with white miso. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Kyoto Ozouni (Mochi Soup) with White Miso is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Kyoto Ozouni (Mochi Soup) with White Miso is something which I’ve loved my entire life.
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). 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!
To begin with this recipe, we must first prepare a few components. You can cook kyoto ozouni (mochi soup) with white miso using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kyoto Ozouni (Mochi Soup) with White Miso:
- Get 100 grams White miso (Saikyo miso)
- Prepare 2 1/2 cup Dashi stock
- Take 4 Round mochi rice cakes
- Prepare 20 cm worth of a 4 cm diameter daikon Daikon radish (a thin one)
- Get 1/2 small Kintoki carrots (a type of deep reddish colored carrot)
- Prepare 20 ml Burdock root
- Get 4 large Kashira-imo (or use satoimo instead)
- Prepare 100 grams Chicken breast meat
- Get 1 dash Mitsuba (or green onion)
- Get 1 dash Shaved bonito flakes (to taste)
The soup is called o-zoni and this article is about Kyozoni, or Kyoto-style o-zoni. While there are many possible seasonings for ozoni, the biggest divide is between Kyoto's Kansai-style, known for its creamy white broth flavored with its famous saikyo miso, and Tokyo's Kanto-style, which pulls in salty umami from soy sauce, resulting in a beautiful, amber-toned soup. On New Year's Day, hardened mochi pieces are reheated and used in ozoni soup. In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it's red miso soup with mochi and nothing else.
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.
On New Year's Day, hardened mochi pieces are reheated and used in ozoni soup. In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it's red miso soup with mochi and nothing else. Ozoni or お雑煮 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!
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