Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, our family's zouni - regional recipe from yame, fukuoka. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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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. 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 o-zouni.
To begin with this particular recipe, we must prepare a few components. You can have our family's zouni - regional recipe from yame, fukuoka using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:
- Make ready 1/2 Surume - dried squid (body)
- Prepare 15 cm piece Kombu
- Make ready 8 Dried shiitake mushrooms (small ones)
- Prepare 200 grams Chicken breast meat (cut into 2-3 cm dice)
- Get 1/4 Burdock root
- Make ready 1 section Lotus root (small)
- Make ready 1 Kintoki carrots (dark orange carrots)
- Make ready 4 Satoimo (taro root)
- Make ready 1 Mitsuba
- Take 600 ml Bonito based dashi stock
- Prepare 50 ml Sake
- Prepare 2 tsp Soy sauce
- Prepare 1/4 to 1/2 teaspoon Salt
We decorate the house with Mochi to dedicate to the New Year, and eat it to celebrate and hope for a good year. In my family, we eat mochi miso soup in the morning for breakfast on New Year's Day. My mom says that it is a New Year's breakfast food, thanking God for good harvesting, that our family lived safely in the previous year, and to receive the grace of God. 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.).
Steps to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:
- 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.
My mom says that it is a New Year's breakfast food, thanking God for good harvesting, that our family lived safely in the previous year, and to receive the grace of God. 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. The Kanto region: a rectangular-shaped mochi is grilled/toasted before being added to the soup. The Kansai region: a round-shaped mochi is cooked in boiling water before being added to the soup.
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