Step-by-Step Guide to Prepare Super Quick Homemade Kyoto Ozouni (Mochi Soup) with White Miso

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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. Get 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. Prepare 20 ml Burdock root
7. Prepare 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. Prepare 1 dash Shaved bonito flakes (to taste)

It has round vegetables in it for luck and peace - 円満. This traditional Kyoto-style Ozoni recipe features Saikyo miso, a white miso paste from Kyoto. A generous amount of sweet, mild-flavored Saikyo This adds delicious umami flavor and texture to the thick miso soup with soft mochi and potato. For people in Kyoto, this is the flavor combination that.

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.

A generous amount of sweet, mild-flavored Saikyo This adds delicious umami flavor and texture to the thick miso soup with soft mochi and potato. For people in Kyoto, this is the flavor combination that. We eat white miso soup for ozouni in Kyoto. It has a sweet milky taste. Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years).

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