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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kyoto ozouni (mochi soup) with white miso. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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. Aside from the mochi (rice cake) and white miso, other ingredients might include a variety of vegetables, commonly with carrots and daikon radish, but. Ozoni is a delicious miso-based soup is enjoyed on New Years Day in Japan.

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

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Get 100 grams White miso (Saikyo miso)
  2. Prepare 2 1/2 cup Dashi stock
  3. Prepare 4 Round mochi rice cakes
  4. Take 20 cm worth of a 4 cm diameter daikon Daikon radish (a thin one)
  5. Take 1/2 small Kintoki carrots (a type of deep reddish colored carrot)
  6. Make ready 20 ml Burdock root
  7. Get 4 large Kashira-imo (or use satoimo instead)
  8. Make ready 100 grams Chicken breast meat
  9. Prepare 1 dash Mitsuba (or green onion)
  10. Get 1 dash Shaved bonito flakes (to taste)

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 Yomogi Mochi (mugwort) and Awa Mochi (millet). Simmered Vegetables and Lightly Grilled Mochi in Bowl Saikyo White Miso and Normal Miso.

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.

Kyozoni Served The ingredients that I used are all. Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years). This is our family recipe for Kyoto-style white miso ozouni. I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it. We only have this once a year at New Years.

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