Recipe of Favorite Kyoto Ozouni (Mochi Soup) with White Miso

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, kyoto ozouni (mochi soup) with white miso. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Kyoto Ozouni (Mochi Soup) with White Miso is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Kyoto Ozouni (Mochi Soup) with White Miso is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have kyoto ozouni (mochi soup) with white miso using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kyoto Ozouni (Mochi Soup) with White Miso:

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

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.

So that is going to wrap this up for this special food kyoto ozouni (mochi soup) with white miso recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!