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 1,667
printed 67

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You can't celebrate New Year without it!

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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

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