Hi, I am Francis, the host of this show "Cooking with Dog."
Today, we’re making Ozoni Soup. Its clear look gives it beautiful presentation.
Let’s make the kombu dashi stock first.
Brush the dirt off the kombu kelp
and put them in a large pot.
Add water and let them soak for 30 minutes.
Let's cut the ingredients for ozoni soup.
Slice the chicken into small pieces.
Peel the skin off the daikon radish.
Slice the daikon into 7~8mm (0.3") slices
and cut it into quarter rounds.
Slice the carrot into 7~8mm (0.3") rounds.
Cut the carrot slices using a plum blossom shaped cutter.
Cut between the petals to give it a plum blossom shape.
Cut off the top and bottom part of the pre-washed satoimo.
Cut the satoimo (taro) in half.
Cut the stems off the shiitake mushrooms.
Make cuts in the caps of the mushrooms and make star shaped patterns.
Remove the kamaboko’s inner and outer wrapping.
Separate the kamaboko from its base with the back of a knife.
Slice the kamaboko in a zig-zag manner.
This pattern represents the rays of the rising sun.
Shave a thin slice of yuzu peel and trim it into a rectangle.
Make cuts in the yuzu peel in opposite directions.
Twist each end of the yuzu peel and shape it into a triangle.
Let's cook the komatsuna.
Add salt to boiling water.
Cook the stems first.
Immerse the leaves next.
Remove the komatsuna and let it soak in cold water.
Drain the komatsuna well.
Cut it into 4cm (1.6") pieces.
Let's steam the vegetables.
Turn off the steamer and place the satoimo,
daikon radish and carrot inside.
Replace the lid and turn on the burner.
When the daikon and carrot are cooked, take them out.
The satoimo takes a longer time to cook.
Peel the satoimo when it has cooled down.
Let's toast the kirimochi, square rice cake.
Heat the kirimochi in a toaster oven until lightly browned.
Let's make ozoni soup.
Heat the kombu dashi stock over the stove.
Remove the kombu kelp just before it starts to boil.
When the soup stock boils, turn off the burner.
Add the dried bonito flakes.
Soak them in the kombu dashi stock for 3 minutes.
Strain the soup stock through paper towel.
Don't throw away the kombu and bonito flakes.
Store them in the freezer and we’ll show you a recipe for them another time.
Pour the soup stock into a large pot.
Turn on the stove.
Add salt and soy sauce.
Don’t add the salt and soy sauce all at once.
Taste the soup first,
and adjust the salt and soy sauce to your own liking.
Add the cut chicken meat to the soup stock.
Once the chicken is lightly colored,
let the shiitake mushrooms,
daikon radish,
carrot,
satoimo
and kamaboko heat in the soup.
Warm up the toasted kirimochi in the soup.
Bring the ingredients into a bowl.
Heat the komatsuna in the soup and place it in the bowl.
Garnish with the yuzu peel.
Finally, pour the hot ozoni soup over the ingredients.
This ozoni is full of umami
coming from kombu kelp and bonito flakes.
This is excellent dashi soup. Delicious!
Ozoni soup is often eaten on Oshogatsu, Japanese New Year.
Good luck in the kitchen.