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

Name: Our Family's Zouni - Regional Recipe from Yame, Fukuoka
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 Surume - dried squid (body); 15 cm piece Kombu; 8 Dried shiitake mushrooms (small ones); 200 grams Chicken breast meat (cut into 2-3 cm dice); 1/4 Burdock root; 1 section Lotus root (small); 1 Kintoki carrots (dark orange carrots); 4 Satoimo (taro root); 1 Mitsuba; 600 ml Bonito based dashi stock; 50 ml Sake; 2 tsp Soy sauce; 1/4 to 1/2 teaspoon Salt

cookpad.japan @cookpad_jp

This recipe, taught to me by my mother-in-law, is from her hometown of Yame in Fukuoka prefecture. I've been making this ever since I got married, wherever we've lived, every year for New Year's when the whole family has o-zouni. Adding bonito dashi stock is my variation. I make two meals worth at a time.

If you rehydrate the surume squid, konbu seaweed and dried shiitake mushrooms slowly in the refrigerator, you can get a delicious soup out of them. Start cooking the hard ingredients first. In Step 4, I used dark soy sauce, so I added a little salt so that the soup wouldn't turn too dark, but if you use light (usukuchi) soy sauce you don't need to add salt.

Makes 7 to 8 bowls. (Recipe by gingamom)

cookpad.japan @cookpad_jp

Makes 7 to 8 bowls. (Recipe by gingamom)

Saved

Ingredients

8 servings

1/2Surume - dried squid (body)
15 cmpiece Kombu
8Dried shiitake mushrooms (small ones)
200 gramsChicken breast meat (cut into 2-3 cm dice)
1/4Burdock root
1section Lotus root (small)
1Kintoki carrots (dark orange carrots)
4Satoimo (taro root)
1Mitsuba
600 mlBonito based dashi stock
50 mlSake
2 tspSoy sauce
1/4to 1/2 teaspoon Salt

Saved

Steps

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.