Kyoto Ozouni (Mochi Soup) with White Miso
Kyoto Ozouni (Mochi Soup) with White Miso

Hello everybody, it’s Brad, welcome to my recipe page. 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. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Kyoto Ozouni (Mochi Soup) with White Miso is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. 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). Bring dashi stock to a boil in an ozouni pot, and put in the chicken. Add the daikon radish, carrot and burdock root.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook kyoto ozouni (mochi soup) with white miso using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kyoto Ozouni (Mochi Soup) with White Miso:
  1. Make ready 100 grams White miso (Saikyo miso)
  2. Take 2 1/2 cup Dashi stock
  3. Get 4 Round mochi rice cakes
  4. Prepare 20 cm worth of a 4 cm diameter daikon Daikon radish (a thin one)
  5. Make ready 1/2 small Kintoki carrots (a type of deep reddish colored carrot)
  6. Prepare 20 ml Burdock root
  7. Prepare 4 large Kashira-imo (or use satoimo instead)
  8. Take 100 grams Chicken breast meat
  9. Take 1 dash Mitsuba (or green onion)
  10. Prepare 1 dash Shaved bonito flakes (to taste)

Great recipe for [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso). This is a recipe for Kyoto-style ozōni with white miso. Bonito flakes are added right before serving, so only kombu seaweed is used to make the dashi stock. Recipe by FarmersK Here is a little taste of the New Year in Kyoto: white miso soup.

Instructions to make Kyoto Ozouni (Mochi Soup) with White Miso:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. 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.

Bonito flakes are added right before serving, so only kombu seaweed is used to make the dashi stock. Recipe by FarmersK 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. The soup is called o-zoni and this article is about Kyozoni, or Kyoto-style o-zoni. In Kansai, there are of course variations, but generally ozoni is made with white miso paste as a base for the stock, lots of root vegetables (daikon, carrots, taro), and the mochi used is round (maru mochi).

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