How to Make Yummy [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso). White Saikyo miso ozoni is a Japanese soup that originates from the Kyoto region of Japan. It is unique in that the base of the ozoni mochi (rice cake) soup is made from a sweet pale white miso (fermented soybean paste). Aside from the mochi (rice cake) and white miso, other ingredients might include a variety of vegetables, commonly with.

This is a recipe for Kyoto-style ozōni with white miso. Bonito flakes are added right before serving, so only kombu seaweed is used to make the dashi stock. Recipe by FarmersK The Kanto region: a rectangular-shaped mochi is grilled/toasted before being added to the soup. You can have [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

1. It's 80 grams of White miso.
2. It's 4 of pieces Round mochi.
3. It's 2 of Taro roots.
4. It's 4 cm of Daikon radish.
5. It's 4 cm of Carrot.
6. Prepare 50 grams of Spinach.
7. You need 5 grams of Bonito flakes.
8. You need 1 of Yuzu peel.
9. It's of A.
10. It's 400 ml of Water.
11. You need 3 cm of Kombu.

The Kansai region: a round-shaped mochi is cooked in boiling water before being added to the soup. 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. The typical differences are the soup and the mochi rice cake shapes. Kansai style is made with white miso soup with round shaped mochi.

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) step by step

1. To prep the ingredients, slice the carrot and daikon radish into 1-cm thick rounds, cut them into preferred shapes, then boil in water until tender..
2. Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender..
3. Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces..
4. It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day..
5. Put the A ingredients in a pot, bring to a boil over medium heat, simmer for 10 minutes, remove the kombu seaweed, then strain the miso into the soup with a strainer..
6. Microwave the mochi until tender, add to the pot and simmer for about 1 minute. When adding in the vegetables cold, heat them in a strainer to keep them separate from the soup, (to make ease the process of evenly transferring them to individual dishes)..
7. Serve the mochi and the soup in individual bowls, add the daikon, carrot, taro root, spinach, and bonito flakes on top, garnish with yuzu peel and serve..

On the other hand, in the Kanto region (east around Tokyo), people make mochi soup with soy sauce flavour clear soup with rectangular mochi rice cakes. 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. 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.