[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso). 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.

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) Aside from the mochi (rice cake) and white miso. Peel one or two long strips from the yuzu, then cut the strips very thinly crosswise. In a medium saucepan, reheat the chicken stock. You can cook [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

  1. Prepare of White miso.
  2. Prepare of pieces Round mochi.
  3. It’s of Taro roots.
  4. You need of Daikon radish.
  5. It’s of Carrot.
  6. It’s of Spinach.
  7. You need of Bonito flakes.
  8. You need of Yuzu peel.
  9. You need of A.
  10. Prepare of Water.
  11. Prepare of Kombu.

Taste and adjust salt as needed. To serve, heat the mochi until puffy and soft, for a few minutes in a. Put this mochi in the soup. Make extra and eat with shoyu sugar (heavy sugar, light shoyu).

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) instructions

  1. To prep the ingredients, slice the carrot and daikon radish into 1-cm thick rounds, cut them into preferred shapes, then boil in water until tender..
  2. Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender..
  3. Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces..
  4. It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day..
  5. Put the A ingredients in a pot, bring to a boil over medium heat, simmer for 10 minutes, remove the kombu seaweed, then strain the miso into the soup with a strainer..
  6. Microwave the mochi until tender, add to the pot and simmer for about 1 minute. When adding in the vegetables cold, heat them in a strainer to keep them separate from the soup, (to make ease the process of evenly transferring them to individual dishes)..
  7. Serve the mochi and the soup in individual bowls, add the daikon, carrot, taro root, spinach, and bonito flakes on top, garnish with yuzu peel and serve..

The Kanto region: a rectangular-shaped mochi is grilled/toasted before being added to the soup. The Kansai region: a round-shaped mochi is cooked in boiling water before being added to the soup. However, as more people started to live in the Tokyo area, it was too much work making the mochi into the round shape by hands. Pour some soup into the serving bowl, add mochi on top and pour more soup over the mochi rice cake. Kansai Style Soup Base: Add water and dashi into a medium pot over medium heat.

source: cookpad.com