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We hope you got insight from reading it, now let’s go back to kyoto white miso ozouni (mochi rice cake soup for new years) recipe. To cook kyoto white miso ozouni (mochi rice cake soup for new years) you only need 8 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years):
- Use 1 bit more than 1/2 a ladle full White miso
- You need 500 ml Dashi stock
- Use 1 as many (to taste) Round mochi rice cakes
- Prepare 1 large or 2 small Daikon radish for zouni (small thin daikon radish)
- Provide 1/2 Kintoki carrots (Kyoto carrots - bright red)
- You need 1 bag Satoimo (taro root)
- Take 1 Mentsuyu
- Prepare 1 dash Dashi stock granules
Steps to make Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years):
- Wash the carrot and daikon radish and peel. Slice into 5 mm thick rounds, and boil. When cool, cut out into flower shapes.
- Dilute the mentsuyu according to the directions on the bottle. Add to pan with dashi granules and sataimo. Simmer until satoimo is tender. Let cool, and transfer to a container. In another pan, warm up 500 ml of dashi stock, and dissolve the white miso in it. (It's the same as making miso soup.)
- Put a small amount of water in a flat heatproof dish. Wet the mochi cakes quickly and line them up on the plate. Warm them in the microwave on both sides. (If warming 3, microwave on one side for 1 minute, and the other side for 30 seconds, at 600W.) After turning over, stop cooking as soon as they start to puff up.
- Put the mochi cakes in the miso soup from step 2. When they are a bit soft, ladle into soup bowls. Parboil the carrot, daikon radish, and satoimo. Add and serve immediately.
- If you cook the mochi cakes repeatedly in the white miso soup, they become very rich and sweet, so don't make a lot of soup at one time; just make as much as you are going to eat. It tastes better that way.
- This is a Kintoki carrot. Its other name is Kyo-ninjin (Kyoto carrot).
- These are daikon radishes for zouni.
- About the satoimo used in Step 2: since we always make onishime (a simmer vegetable dish also served at New Years), we often just take out some of the satoimo in the onishime and add it to the ozouni. That kills 2 birds with 1 stone. If you are making ozouni only, follow this recipe.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and store on the bottom shelf of the fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to be sure everything you’re going to use has been stored properly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that say how long you may keep the food and whether it must go from the refrigerator.
This sort of food frequently has special packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. By way of example, you might see’eat in two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
If this date runs out, it does not indicate that the food will be harmful, but its flavour, texture or colour might start to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan on using a egg after its best before date, make certain that you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, such as in a cake or even as a hard-boiled egg.
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