Zoni (rice Cake Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chicken, (white meat only)
1 t: Cornstarch,
1 each: Kamaboko, (fish or ham gelat
1 each: Carrot,
3 each: Oriental Taro,
1/2 cup: Dashi,
1/2 t: Shoyu,
1/2 t: Salt,
1/2 each: Spinach or Watercress,
Yuzu skin, (1emon or lime sk
12 each: Mochi, rice cake
6 cup: Dashi,
1 T: Shoyu,
Directions:
C T salt Gail some time ago you requested some information
about Ozoni the Japanese National Dish for New Years. There are
probably as many recipes for Zoni as there are cooks busy preparing
the dish but they are all fairly similar. Slice the chicken very thin
and sprinkle with the cornstarch. Then pound the chicken with the
back of a knife to enlarge the pieces. Boil in water for 5 minutes
Slice the Kamaboko into 6 pieces 1/4 inch thick Slice the carrot into
thin slices and after peeling the taro slice them into thin round
slices. Boil the carrots and taro in 1/2 C of dashi. When soft add
1/2 tsp salt and 1/2 tsp shoyu. Boil the spinach or watercress in hot
water being sure to remove them from the boiling water when still
very green. Cut the greens into 1 inch lengths. Slice the Yazu into
thin strips to represent pine needles. Toast the Rice cakes. Boil 6
cups of dashi and flavor with the 1 tbs. salt and the 1 Tbs. shoyu.
Add the Kamaboko, carrots , taro and the greens. Place two pieces of
the toasted Mochi, two slices of the chicken, 1 slice of the carrot,
2 slices of taro, 1 slice of the kamaboko and a little of the greens
in each of six bowls Pour the hot soup over them and then float the
yazu needles on the top.
Source from luhu.jp
about Ozoni the Japanese National Dish for New Years. There are
probably as many recipes for Zoni as there are cooks busy preparing
the dish but they are all fairly similar. Slice the chicken very thin
and sprinkle with the cornstarch. Then pound the chicken with the
back of a knife to enlarge the pieces. Boil in water for 5 minutes
Slice the Kamaboko into 6 pieces 1/4 inch thick Slice the carrot into
thin slices and after peeling the taro slice them into thin round
slices. Boil the carrots and taro in 1/2 C of dashi. When soft add
1/2 tsp salt and 1/2 tsp shoyu. Boil the spinach or watercress in hot
water being sure to remove them from the boiling water when still
very green. Cut the greens into 1 inch lengths. Slice the Yazu into
thin strips to represent pine needles. Toast the Rice cakes. Boil 6
cups of dashi and flavor with the 1 tbs. salt and the 1 Tbs. shoyu.
Add the Kamaboko, carrots , taro and the greens. Place two pieces of
the toasted Mochi, two slices of the chicken, 1 slice of the carrot,
2 slices of taro, 1 slice of the kamaboko and a little of the greens
in each of six bowls Pour the hot soup over them and then float the
yazu needles on the top.
Source from luhu.jp