02/01/2021 14:34

Easiest Way to Prepare Quick Our Family's Zouni - Regional Recipe from Yame, Fukuoka

by Donald Haynes

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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, our family's zouni - regional recipe from yame, fukuoka. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Our Family's Zouni - Regional Recipe from Yame, Fukuoka is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Our Family's Zouni - Regional Recipe from Yame, Fukuoka is something which I’ve loved my entire life.

To get started with this recipe, we must 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 can achieve that.

The ingredients needed to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:
  1. Prepare Surume - dried squid (body)
  2. Prepare piece Kombu
  3. Take Dried shiitake mushrooms (small ones)
  4. Prepare Chicken breast meat (cut into 2-3 cm dice)
  5. Take Burdock root
  6. Take section Lotus root (small)
  7. Make ready Kintoki carrots (dark orange carrots)
  8. Take Satoimo (taro root)
  9. Make ready Mitsuba
  10. Make ready Bonito based dashi stock
  11. Make ready Sake
  12. Make ready Soy sauce
  13. Take 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.

So that’s going to wrap it up for this exceptional food our family's zouni - regional recipe from yame, fukuoka recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!


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