kansai-style ozōni

• metric
• u.s.

ingredients:

• 4 circular rice cakes
• 100 g carrot
• 100 g Japanese white radish
• 800 ml sea tangle soup stock or bonito soup stock
• 9 tablespoons Saikyo white miso (Kansai white miso) or 4 tablespoons white miso

condiments:

• bonito flakes (suitable amount for topping) (optional)

step 1:

Peel the carrot and cut into 0.5 cm. slices.

step 2:

Peel the Japanese radish. Cut it into 0.5 cm. slices; then cut into quarters.

step 3:

Boil sea tangle soup stock. Add the circular rice cakes, carrot and radish slices.

step 4:

After boiling, put some stock into a ladle. Add the white miso tablespoon by tablespoon and stir with chopsticks until dissolved. Stir into the soup. Remove from heat.