Our Family's Zouni - Regional Recipe from Yame, Fukuoka.
Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, our family's zouni - regional recipe from yame, fukuoka. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Our Family's Zouni - Regional Recipe from Yame, Fukuoka is one of the most well liked of current trending foods on earth. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. Our Family's Zouni - Regional Recipe from Yame, Fukuoka is something which I have loved my entire life. They're fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook our family's zouni - regional recipe from yame, fukuoka using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:
- {Get of Surume - dried squid (body).
- {Get of piece Kombu.
- {Take of Dried shiitake mushrooms (small ones).
- {Prepare of Chicken breast meat (cut into 2-3 cm dice).
- {Make ready of Burdock root.
- {Make ready of section Lotus root (small).
- {Take of Kintoki carrots (dark orange carrots).
- {Prepare of Satoimo (taro root).
- {Take of Mitsuba.
- {Prepare of Bonito based dashi stock.
- {Make ready of Sake.
- {Get of Soy sauce.
- {Get of to 1/2 teaspoon Salt.
Steps to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:
- Cut the surume and the konbu seaweed into 1.5 cm squares, and soak to rehydrate in 400 ml of water overnight in the refrigerator. Re-hydrate the dried shiitake mushrooms also in 200 ml of water overnight in the refrigerator..
- Cut the stems off the dried mushrooms. Slice the burdock root into 0.7 mm thick diagonal slices. Peel the lotus root and slice into 0.7mm thick rounds. Cut the kintoki carrot and satoimo into 1 cm thick slices..
- Put the bonito dashi stock, 50 ml sake, soaking liquid from the surume, konbu seaweed, dried shiitake mushrooms, sliced shiitake, burdock root, and lotus root into a pot and bring to a boil. When it comes to a boil add the chicken, and simmer for 10 minutes while skimming off the scum..
- Add the carrots and satoimo to hte soup. When it comes back to a boil add the soy sauce and salt. Simmer until the carrot and satoimo are tender..
- When the carrot and satoimo are tender, add one round mochi cake per person. When the mochi is tender it's done..
- Ladle the soup into bowls, and garnish with mitsuba..
- Use small vegetables and slice them into rounds. The round shapes in an o-zouni soup stand for "rounded and harmonious," apparently. If the vegetables are too big, you'd have to cut them into half-moon shapes, which wouldn't mean the same..
- The flavoring ingredients are based on an amount of bonito dashi stock + soaking liquid totaling 1200 ml . I used dark soy sauce, so I added salt so the soup wouldn't turn too dark..
So that is going to wrap this up for this exceptional food our family's zouni - regional recipe from yame, fukuoka recipe. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!