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.
Sprinkle with the bonito flakes (optional).
comment:
This is Kansai-style ozōni. Ozōni is eaten on the first 3 days of the New Year holidays. Circular rice cake and white miso are almost always used in Kansai-style ozōni. Kansai includes Osaka, Kyoto, Nara, Hyōgo, Shiga and Wakayama prefectures. (For ozōni recipes from other area of Japan, refer to the ozōni listing in the Typical Meals section.)
