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My family recipe - Japanese new year soup 'Ozoni'
Introduce
Chef :
KanaanekoMy family recipe - Japanese new year soup 'Ozoni'
Without this Ozoni, I don't feel like it's the New Year. So, although I now live in the UK, I made this Ozoni by shopping ingredients at few Asian supermarkets and substituting things I can't buy here.
Ingredient
Food ration :
6 peopleCooking time :
1 hour
1.2 L
Water
3 handfuls
Bonito flakes ('Katsuobushi')
Cooking instructions
* Step 1
Drain the kelp in water for more than 10 hours. This prevents the kelp from becoming slimy and tasting fishy.
* Step 2
Cut the white radish into shapes of half circles. Peel the skin and cut taro in small pieces. Boil them separately.
* Step 3
Heat the pot of water with drained kelp over slightly higher than low heat about 10 minutes. After the kelp floats to the surface, it's a sign to take it out from the water(You can throw away this kelp). Add 2 handfuls of bonito flakes to the kelp broth. Simmer for few minutes. Then remove the bonito flakes to a colander and return the dashi broth to the pot.
* Step 4
Add boiled white radish, boiled taro and sliced tofu in the broth. Simmer for few minutes.
* Step 5
Put some white miso in a ladle and dissolve it in the broth, stirring with chopsticks. Adjust the amount of miso by tasting the soup.
* Step 6
Cook rice cakes. Prepare a separate pot, boil water and add rice cakes. Once they become soft, place them in bowls.
* Step 7
Pour the soup and ingredients into the bowls with rice cakes. Put some bonito flakes on top and ready to enjoy!
Note: if there is a photo you can click to enlarge it
Tag
water
cm×10cm Kelp seaweed ('Konbu')
Bonito flakes ('Katsuobushi')
Japanese taro('Satoimo') or Jerusalem artichoke - what my family actually use is 'Takenokoimo/Kyo-imo'
White radish('Daikon')
Tofu - I used silken tofu, but what my family uses is 'Yaki-tofu(grilled tofu)'
Japanese rice cakes ('Mochi') - My family uses round shape mochi('maru-mochi'), which is popular for Ozoni in western part of Japan
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