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1
These are the vegetables used.
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2
The daikon radish is a thin type for ozouni.
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3
I used satoimo instead of kashira-imo.
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4
In our family, we use konbu seaweed based dashi stock, but use whatever you like.
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5
Slice the daikon radish and carrot thinly, either whole or cut in half lengthwise first.
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6
Slice the burdock root or diagonally, and soak in water for a while to get rid of the bitterness.
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7
Cook both in boiling water until crisp-tender.
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8
Boil the satoimo and sprinkle with water to get rid of the surface slime.
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9
Thinly shave sharp edges.
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10
Slice the chicken diagonally into bite sized pieces.
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11
Do all of this on New Year's Eve.
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12
Bring dashi stock to a boil in an ozouni pot, and put in the chicken.
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13
Add the daikon radish, carrot and burdock root.
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14
Add the white miso just before the soup is done and briefly bring to a boil.
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15
While the soup is cooking, prepare the mochi cakes and mitsuba.
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16
Put the round mochi cakes on a plate, sprinkle a little water and microwave.
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17
The mochi cakes should still be on the firm side.
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18
Blanch the mitsuba briefly in boiling water.
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19
Gather 2 to 3 stems together and tie the stems into a knot.
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20
If using green onions, chop finely.
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21
Put a mochi cake and satoimo in a miso soup bowl, and pour the hot zouni soup over.
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22
Add the mitsuba or green onion, optionally spring on some bonito flakes, and serve while piping hot!
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23
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.
