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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, kyoto ozouni (mochi soup) with white miso. One of my favorites. For mine, I’m gonna make it a 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). 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!

Kyoto Ozouni (Mochi Soup) with White Miso is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Kyoto Ozouni (Mochi Soup) with White Miso is something which I’ve loved my entire life.

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

The ingredients needed to make Kyoto Ozouni (Mochi Soup) with White Miso:
  1. Prepare 100 grams White miso (Saikyo miso)
  2. Prepare 2 1/2 cup Dashi stock
  3. Get 4 Round mochi rice cakes
  4. Get 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. Get 4 large Kashira-imo (or use satoimo instead)
  8. Take 100 grams Chicken breast meat
  9. Get 1 dash Mitsuba (or green onion)
  10. Get 1 dash Shaved bonito flakes (to taste)

When cool, minimize out into flower shapes. Dilute the mentsuyu in accordance with the instructions on the bottle. Add to pan with dashi granules and sataimo. Here is a little taste of the New Year in Kyoto: white miso soup.

Steps 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.

Add to pan with dashi granules and sataimo. 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. Kyoto Ozouni (Mochi Soup) with White Miso.

So that’s going to wrap it up for this exceptional food kyoto ozouni (mochi soup) with white miso recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!