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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, kyoto ozouni (mochi soup) with white miso. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

She uses Saikyo Miso (white miso from Kyoto). For my version, I add leafy green vegetables (komatsuna or spinach) and yuzu peel, both of which are the common ingredients for Kanto-style ozoni. The green color to the soup makes it prettier and I also like to add the fragrance of yuzu peel if I was. White Saikyo miso ozoni with carrots, daikon, and mochi rice cake is a Japanese New Year's soup that originates from the Kyoto region of Japan.

Kyoto Ozouni (Mochi Soup) with White Miso is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Kyoto Ozouni (Mochi Soup) with White Miso is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first 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. Take 2 1/2 cup Dashi stock
  3. Make ready 4 Round mochi rice cakes
  4. Make ready 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. Prepare 1 dash Mitsuba (or green onion)
  10. Prepare 1 dash Shaved bonito flakes (to taste)

Even if we called this Kyoto-style ozouni, every family has their own version. I grew up with this ozouni. In the top photo, the burdock root is sliced diagonally. To make the ozouni in the morning quickly and easily, I parboil the ingredients.

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.

In the top photo, the burdock root is sliced diagonally. To make the ozouni in the morning quickly and easily, I parboil the ingredients. We eat white miso soup for ozouni in Kyoto. It has a sweet milky taste. 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.

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 reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!