Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kyoto ozouni (mochi soup) with white miso. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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

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). Put a mochi cake and satoimo in a miso soup bowl, and pour the hot zouni soup over.

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

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

1. Make ready 100 grams White miso (Saikyo miso)
2. Make ready 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. Take 20 ml Burdock root
7. Prepare 4 large Kashira-imo (or use satoimo instead)
8. Take 100 grams Chicken breast meat
9. Prepare 1 dash Mitsuba (or green onion)
10. Prepare 1 dash Shaved bonito flakes (to taste)

This is our family recipe for Kyoto-style white miso ozouni. I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it. We only have this once a year at New Years, but I always. On New Year's Day, hardened mochi pieces are reheated and used in ozoni soup.

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.

In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it's red miso soup with mochi and nothing else. The typical differences are the soup and the mochi rice cake shapes. Kansai style is made with white miso soup with round shaped mochi. 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. Kid's Mochi Kyoto Miso Soup (Ozouni) - 京都のお雑煮@クマちゃん.

So that is going to wrap this up for this special food kyoto ozouni (mochi soup) with white miso recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!