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Our Family's Zouni - Regional Recipe from Yame, Fukuoka
Our Family's Zouni - Regional Recipe from Yame, Fukuoka

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We hope you got insight from reading it, now let’s go back to our family's zouni - regional recipe from yame, fukuoka recipe. To cook our family's zouni - regional recipe from yame, fukuoka you only need 13 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Our Family's Zouni - Regional Recipe from Yame, Fukuoka:
  1. You need 1/2 Surume - dried squid (body)
  2. Get 15 cm piece Kombu
  3. Prepare 8 Dried shiitake mushrooms (small ones)
  4. Get 200 grams Chicken breast meat (cut into 2-3 cm dice)
  5. Get 1/4 Burdock root
  6. Use 1 section Lotus root (small)
  7. Get 1 Kintoki carrots (dark orange carrots)
  8. Provide 4 Satoimo (taro root)
  9. You need 1 Mitsuba
  10. Prepare 600 ml Bonito based dashi stock
  11. Prepare 50 ml Sake
  12. Get 2 tsp Soy sauce
  13. You need 1/4 to 1/2 teaspoon Salt
Instructions to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When the carrot and satoimo are tender, add one round mochi cake per person. When the mochi is tender it's done.
  6. Ladle the soup into bowls, and garnish with mitsuba.
  7. 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.
  8. 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.

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