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We hope you got benefit from reading it, now let’s go back to kyoto ozouni (mochi soup) with white miso recipe. To make kyoto ozouni (mochi soup) with white miso you need 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Kyoto Ozouni (Mochi Soup) with White Miso:
- Use 100 grams White miso (Saikyo miso)
- Use 2 1/2 cup Dashi stock
- Get 4 Round mochi rice cakes
- Take 20 cm worth of a 4 cm diameter daikon Daikon radish (a thin one)
- Prepare 1/2 small Kintoki carrots (a type of deep reddish colored carrot)
- You need 20 ml Burdock root
- Use 4 large Kashira-imo (or use satoimo instead)
- Prepare 100 grams Chicken breast meat
- Prepare 1 dash Mitsuba (or green onion)
- Get 1 dash Shaved bonito flakes (to taste)
Instructions to make Kyoto Ozouni (Mochi Soup) with White Miso:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from growing and spreading. You can take some steps to help protect yourself and your loved ones 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 is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods like meat, fish and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they have been washed completely first
Buy raw fish or meat and store at the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to make sure everything you’re likely to use was saved correctly (according to 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 just how long you can keep the food and if it must go in the fridge.
This kind of food often has special packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you may see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells fine, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. When this date runs out, it does not mean that the food will probably be harmful, but its flavour, colour or texture might begin to deteriorate.
Following this date, the quality of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, make sure that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or as a walnut.
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