Ozoni - Miso Soup with Mochi Rice Cake お雑煮

Ingredients

• 400 ml water (*1)
• 2.5 g kelp (Konbu) (or 2/inch5cm)
• 10 g Bonito flake(katsuobushi)
• 2 tbsp White miso paste
• 40 g half of medium sized carrot
• 40 g small daikon radish
• 2 round mochi (rice cakes)
• 2 Shiitake mushroom (*2)
• 2 leaves Mitsuba for garnish
• 2 slices of Naruto
• 400 ml water
• 2.5 g Kelp(konbu) (or 2inch/5cm)
• 10 g bonito flake(katsuobushi)
• 1 tsp soy sauce (*5)
• 1 tsp sake (*6 )
• 100 g Chicken thigh meat chopped
• 40 g a medium sized carrot
• 40 g a small daikon radish
• 2 rectangle mochi
• 2 shiitake mushrooms
• 1 bunch Japanese mustard(Komatsuna) (*7)
• 2 slices Naruto fish cake
• Mitsuba and yuzu zest for garnish

Instructions

1. 1

   --- Kansai style Ozoni :Preperation ---

2. 2

   Cut the carrot and radish into small thin slices.

3. 3

   Parboil the carrot and radish and cut in to a flower shape using a Japanese cookie cutter. *3

4. 4

   Peel the taro and wash the slimy surface with salt (not listed in the ingredients).

5. 5

   --- Kansai Style Ozoni : Making Dashi ---

6. 6

   Pour the water and the strip of kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.

7. 7

   heat off: When small bubbles appear around the kelp and bottom of the saucepan, turn the heat off and add bonito flakes and leave it for a few minutes or till the bonito flakes sink to the bottom of the saucepan.

8. 8

   Drain the bonito flakes and kelp and pour the dashi stock back into the saucepan.

9. 9

   --- Kansai Style Ozoni Assembling ---

10. 10

    Place the saucepan with dashi over medium heat.

11. 11

    Add the carrot, radish and taro to the sauce pan and leave it cook for about 10 minutes.

12. 12

    grill: While this is cooking, put the mochi pieces in the oven to grill for 15 minutes on 180°C/356°F. *4

13. 13

    add: Once the mochi is done, add the mochi to a bowl and arrange the cooked carrot, radish and taro around the mochi.

14. 14

    Add miso paste to the saucepan (straining it through a small sifter ladle to remove the hard chunks).

15. 15

    back on heat: Once the miso has dissolved, put the saucepan back on to medium heat. Watch it carefully and remove from heat just before it boils.

16. 16

    Pour the miso soup over the mochi and other ingredients.

17. 17

    Garnish with Mitsuba, yuzu, and naruto (*5) to serve.

18. 18

    --- Kanto Style Ozoni : Preparation ---

19. 19

    Cut vegetables and chicken and set aside.

20. 20

    Cut kamaboko decoratively.

21. 21

    --- Kanto Style Ozoni : Making Dashi ---

22. 22

    Pour the water and the strip of kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.

23. 23

    heat off: When small bubbles appear around the kelp and bottom of the saucepan, turn the heat off and add bonito flakes and leave it for a few minutes or till the bonito flakes sink to the bottom of the saucepan.

24. 24

    --- Kanto Style Ozoni : Assembling ---

25. 25

    Drain the bonito flakes and kelp, pour the dashi stock back into the saucepan.

26. 26

    Add sake and soy sauce into the dashi saucepan and stir to make soup.

27. 27

    Place the saucepan over medium heat and add the chicken, carrot, and daikon and cook for about 5 minutes.

28. 28

    Add shimeji mushrooms and let it simmer.

29. 29

    grill: While the chicken and vegetables are being cooked, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C/356°F. *4

30. 30

    arrange: Once the mochi is done, add the mochi to a bowl and arrange cooked chicken, carrot, radish and mushrooms and also the kamaboko around the mochi.

31. 31

    Pour some soup onto the mochi and other ingredients in the serving bowl.

32. 32

    Garnish with mitsuba and yuzu zest.