New Year Japanese Soup with Rice Cakes (Zoni)

You can't celebrate New Year without it!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 4 Cook: 40 min

Ingredients

Mineral water (soft) 1.1 litre
Kombu 1
Bonito flakes 20g
Chicken thigh 1
Spinach 1/2 pack
Carrot 1
Mooli 10cm
Taro potatoes 2
Or turnips 2
Rice cake pieces 4
Mirin 2 tbsp
Soy sauce 2 tbsp
Sea salt 0.5-1 tsp

Method

1
Put 1 litre soft water in a pan and soak the kombu overnight.
2
Thinly slice the carrot and mooli (or turnips). Chop the chicken into bitesize pieces. Slice the taro potatoes into 5mm strips.
3
Drizzle Step 2 with the soy sauce.
4
Put the pan from Step 1 on the heat. When small bubbles appear on the kombu, remove it from the pan. When it starts to boil, add the remaining soft water and the bonito flakes.
5
Turn the heat off and sieve to get ichiban dashi (1st dashi stock).
6
In another pan, cook the carrots, mooli, taro potatoes and chicken in boiling water until soft. Add the spinach right at the end to cook lightly.
7
Bake the rice cakes in the oven until lightly browned.
8
Add the vegetables (except the spinach) and the chicken into Step 5 and adjust for seasoning with mirin and soy sauce.
9
Put the rice cake pieces in a serving bowl and pour over Step 8. Top with the spinach and sprinkle some green laver or bonito flakes before serving.

Tips & Note

●You must use soft water to get a really lovely tasty dashi stock

New Year Japanese Soup with Rice Cakes (Zoni)

You can't celebrate New Year without it!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 4

Cook: 40 min

Ingredients

Mineral water (soft) 1.1 litre
Kombu 1
Bonito flakes 20g
Chicken thigh 1
Spinach 1/2 pack
Carrot 1
Mooli 10cm
Taro potatoes 2
Or turnips 2
Rice cake pieces 4
Mirin 2 tbsp
Soy sauce 2 tbsp
Sea salt 0.5-1 tsp

New Year Japanese Soup with Rice Cakes (Zoni)

Recipe ID :1271 Posted on 26 NOV 2015

Serves 4

Cook 40min
views 3,373
printed 97

saved 0

You can't celebrate New Year without it!

Share

Ingredients

Print Ingredients Email Ingredients
1.1 litre
1
20g
1
1/2 pack
1
10cm
2
2
4
2 tbsp
2 tbsp
0.5-1 tsp

Method

Cook
40min
1
Put 1 litre soft water in a pan and soak the kombu overnight.
2
Thinly slice the carrot and mooli (or turnips). Chop the chicken into bitesize pieces. Slice the taro potatoes into 5mm strips.
3
Drizzle Step 2 with the soy sauce.
4
Put the pan from Step 1 on the heat. When small bubbles appear on the kombu, remove it from the pan. When it starts to boil, add the remaining soft water and the bonito flakes.
5
Turn the heat off and sieve to get ichiban dashi (1st dashi stock).
6
In another pan, cook the carrots, mooli, taro potatoes and chicken in boiling water until soft. Add the spinach right at the end to cook lightly.
7
Bake the rice cakes in the oven until lightly browned.
8
Add the vegetables (except the spinach) and the chicken into Step 5 and adjust for seasoning with mirin and soy sauce.
9
Put the rice cake pieces in a serving bowl and pour over Step 8. Top with the spinach and sprinkle some green laver or bonito flakes before serving.

Tips & Note

●You must use soft water to get a really lovely tasty dashi stock

PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
Super easy cooked in a microwave, eat it at least once every summer!
Aubergine, Spring onion, Leek, Sauce:, Light soy sauce, Rice vinegar, Light brown sugar, Sesame oil, Chinese chilli bean sauce, Garlic, Salt
PRO
Goes perfectly with cooked rice.
Sweet potato, Leek, Green pepper, Pork loin, Finely chopped garlic, Seasonings:, Black vinegar, Rice syrup or granulated sugar, Soy sauce, Mirin, Thickener:, Potato starch or cornflour, Water, Rice bran oil
PRO
It's a lovely marshmallowy texture.
Tapioca starch, Or arrowroot, Golden caster sugar, Water, Soya bean powder sugar:, Equal mix of golden caster sugar and soya bean powder
PRO
So nutritious and good for the kids!
Beetroot Sauce:, Beetroot, Onion, Celery, Carrot, Pepper, Mushrooms, Meat (sauce):, Minced beef (extra lean), Bacon, (Meat) sauce:, Beef stock cube, Tinned tomatoes , Light soy sauce, Tomato ketchup, Hot water, Garlic, Bay leaf, Rosemary
PRO
A lovely colour and looks good in a lunchbox.
Aubergine, Turnip, Cucumber, Ginger, Shiso herbs, Sea salt, Rice vinegar, Light brown sugar
PRO
A lovely summer sweet to cool you down.
Azuki bean preserve, Glutinous rice flour, Silky tofu, Sugar, Water, Agar powder, Matcha, Golden caster sugar, Syrup:, Dark brown sugar, Hot water
PRO

Similar Recipe

The smoked mackerel is well supported by a sauce made from the mackerel, mayonnaise, soy sauce and capers - try it!
Nori sheets, Sushi rice, Smoked mackerel fillets, Basil leaves, Pickled mooli (takuan) (optional), Sauce recipe, Mayonnaise, Soy sauce, Smoked mackerel fillet, Capers
Tobuchan
HOME
I made this rice sandwich using home made mince curry from a friend. It must be good!
Cooked rice, Basil leaves, Ketchup, Nori sheet, Any curry
Tobuchan
HOME
The white miso sauce will really give this a good flavour!
Sausages, Rice cakes (mochi), Bonito flakes, White miso sauce:, Butter, Flour, Milk, Miso
M Kushima
PRO
Not a professional version, but a simple one mixing cooked rice and sushi vinegar.
Cooked rice, Sushi vinegar
You need any good dried ingredients that produce a flavoursome dashi.
Rice (soaked in water for 20 minutes), Dried prawns or shrimps and dried scallops, Dried shiitake mushrooms, Deep fried tofu sheets (abura-age), Dashi pack, Soy sauce, mirin, sake, Salt, Vegetable oil
yhiranuma
PRO
So simple, just add a few ingredients and set your rice cooker to do all work.
Rice, Kombu seaweed sheet, Salt, Mirin, White wine, Garden peas (shelled), Water
Nuko@York
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME