Our Family's Zouni - Regional Recipe from Yame, Fukuoka. Great recipe for Our Family's Zouni - Regional Recipe from Yame, Fukuoka. This recipe, taught to me by my mother-in-law, is from her hometown of Yame in Fukuoka prefecture. I've been making this ever since I got married, wherever we've lived, every year for New Year's when the whole family has.
You can cook Our Family's Zouni - Regional Recipe from Yame, Fukuoka using 13 ingredients and 8 steps. Here is how you cook that.
Ingredients of Our Family's Zouni - Regional Recipe from Yame, Fukuoka
- It’s 1/2 of Surume - dried squid (body).
- You need 15 cm of piece Kombu.
- It’s 8 of Dried shiitake mushrooms (small ones).
- It’s 200 grams of Chicken breast meat (cut into 2-3 cm dice).
- Prepare 1/4 of Burdock root.
- Prepare 1 of section Lotus root (small).
- You need 1 of Kintoki carrots (dark orange carrots).
- You need 4 of Satoimo (taro root).
- You need 1 of Mitsuba.
- You need 600 ml of Bonito based dashi stock.
- It’s 50 ml of Sake.
- Prepare 2 tsp of Soy sauce.
- Prepare 1/4 of to 1/2 teaspoon Salt.
However, as more people started to live in the Tokyo area, it was too much work making the mochi into the round shape by hands. Unlike white miso-based Ozoni enjoyed in western Japan (Kansai, Shikoku, and Kyushu regions), clear dashi-based soup is the mainstream in Tokyo and eastern Japan (Read this post to learn some of the differences between eastern and western Japan.). The soup includes toasted mochi, chicken, and komatsuna (小松菜) - Japanese mustard spinach, usually harvested in. Ozoni is a dish made in Japanese homes in the New Year calling on wishes for good health in the upcoming year.
Our Family's Zouni - Regional Recipe from Yame, Fukuoka instructions
Cut the surume and the konbu seaweed into 1.5 cm squares, and soak to rehydrate in 400 ml of water overnight in the refrigerator. Re-hydrate the dried shiitake mushrooms also in 200 ml of water overnight in the refrigerator..
Cut the stems off the dried mushrooms. Slice the burdock root into 0.7 mm thick diagonal slices. Peel the lotus root and slice into 0.7mm thick rounds. Cut the kintoki carrot and satoimo into 1 cm thick slices..
Put the bonito dashi stock, 50 ml sake, soaking liquid from the surume, konbu seaweed, dried shiitake mushrooms, sliced shiitake, burdock root, and lotus root into a pot and bring to a boil. When it comes to a boil add the chicken, and simmer for 10 minutes while skimming off the scum..
Add the carrots and satoimo to hte soup. When it comes back to a boil add the soy sauce and salt. Simmer until the carrot and satoimo are tender..
When the carrot and satoimo are tender, add one round mochi cake per person. When the mochi is tender it's done..
Ladle the soup into bowls, and garnish with mitsuba..
Use small vegetables and slice them into rounds. The round shapes in an o-zouni soup stand for "rounded and harmonious," apparently. If the vegetables are too big, you'd have to cut them into half-moon shapes, which wouldn't mean the same..
The flavoring ingredients are based on an amount of bonito dashi stock + soaking liquid totaling 1200 ml . I used dark soy sauce, so I added salt so the soup wouldn't turn too dark..
It is something all Japanese people know, with rice cakes in warm soup, but few may know that ozoni features completely different ingredients and flavors, and is cooked in completely different styles. Restaurant reviews & useful information available online Some of them are only available in Kyushu, where is our hometown. This is Yame Matcha Langue de Chart, matcha chocolate cookies. Only green tea leaves grown in Yame district can be described Yame green tea. I used to have Yame green tea every single day when I lived in Fukuoka.
