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Kansai Style Nnew Year's Ozoni Soup Recipe

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This recipe for Kansai Style Nnew Year's Ozoni Soup, by , is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brianna Glasbergen

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
40g daikon radish
1 carrot
2 taro potatoes
50g spinach
80g white miso
2-4 mochi rice cakes (round)
5g katsuobushi bonito fish flakes
400ml water
1 small piece kombu kelp (3cm x 3cm)
yuzu peel, to garnish

Directions:
Directions:
you have to cut the carrot and daikon to about 1 cm thick rounds. it will be a nice touch, . you have to put it into a saucepan with water and boil until soft, about 7 -9 mins. you will have to put it to the side
you need to peel taro potatoes and sprinkle with salt. you need to have salt onto the surface. Cut the potatoes into small bite sized chunks. Add the potatoes to a saucepan of cold water. Bring to the boil and cook for 7-9 mins until slightly softened.
Boil the spinach for 30-40 seconds and rinse. Squeeze out any excess water and cut into 4cm lengths.
In a saucepan, put 400ml water, bonito fish flakes, and the small piece of kombu kelp. Bring to the boil, then lower to medium heat. Simmer for 10 minutes. Strain the stock through a sieve. Dispose of the used kelp and fish flakes. Return the stock to the saucepan. In a small bowl combine the white miso and 1 ladleful of the stock. Stir until dissolved, then add to the rest of the stock.
Microwave or grill the mochi according to your preferred preparation method.
In a serving bowl put the mochi and all the other ingredients and pour in the miso soup. Put some yuzu peel on top to garnish. Serve with friends after new year's. The traditional new year's greeting in Japanese is Akemashite Omedetou Gozaimasu.

Number Of Servings:
Number Of Servings:
1-2
Preparation Time:
Preparation Time:
15

 

 

 

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