Hey everyone, I hope you’re having an incredible day today. 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. For mine, I’m gonna 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). Great recipe for Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years). This is our family recipe for Kyoto-style white miso ozouni.
Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have kyoto white miso ozouni (mochi rice cake soup for new years) using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years):
- Take 1 bit more than 1/2 a ladle full White miso
- Make ready 500 ml Dashi stock
- Prepare 1 as many (to taste) Round mochi rice cakes
- Take 1 large or 2 small Daikon radish for zouni (small thin daikon radish)
- Prepare 1/2 Kintoki carrots (Kyoto carrots - bright red)
- Take 1 bag Satoimo (taro root)
- Prepare 1 Mentsuyu
- Take 1 dash Dashi stock granules
The soup is called o-zoni and this article is about Kyozoni, or Kyoto-style o-zoni. Ozoni is a special miso-based soup enjoyed in the morning on New Year's Day in Japan. The soup usually includes mochi (rice cake), and the preparation varies by region and household. The Japanese celebrate the New Year by feasting on Osechi Ryori (お節料理), traditional Japanese New Year food packed in lacquered boxes along with this.
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.
The soup usually includes mochi (rice cake), and the preparation varies by region and household. The Japanese celebrate the New Year by feasting on Osechi Ryori (お節料理), traditional Japanese New Year food packed in lacquered boxes along with this. Pour some soup into the serving bowl, add mochi on top and pour more soup over the mochi rice cake. For example Ozoni is made with a white miso-based broth and round-shaped rice cakes in Kyoto while here in Tokyo, we prefer the clear dashi-based soup with square grilled rice cakes instead. Today I'm going to show you how to make Tokyo-style Ozoni because that's the way my mother used to make it.
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