Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, our family's zouni - regional recipe from yame, fukuoka. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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

Great recipe for Our Family's Zouni - Regional Recipe from Yame, Fukuoka. 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. It's a delicious zouni with surume dried squid, konbu seaweed, dried shiitake mushrooms, chicken, and root vegetables plus round mochi cakes.

To get started with this recipe, we have to prepare a few ingredients. You can have 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 1/2 Surume - dried squid (body)
2. Make ready 15 cm piece Kombu
3. Prepare 8 Dried shiitake mushrooms (small ones)
4. Prepare 200 grams Chicken breast meat (cut into 2-3 cm dice)
5. Prepare 1/4 Burdock root
6. Make ready 1 section Lotus root (small)
7. Prepare 1 Kintoki carrots (dark orange carrots)
8. Prepare 4 Satoimo (taro root)
9. Prepare 1 Mitsuba
10. Take 600 ml Bonito based dashi stock
11. Prepare 50 ml Sake
12. Take 2 tsp Soy sauce
13. Prepare 1/4 to 1/2 teaspoon Salt

In a soup bowl, place baked Mochi and pour hot soup, then sprinkle with Mitsuba. My mother doesn't like to cook and cannot cook, so our family always made pilgrimage to grand parents houses to eat during new years day. For my father's side in Matsuyama-shi, Ehime-ken, my grandma made ozoni using shiro miso soup with daikon, ninjin, gobo, kamaboko, spinich or something green, and grilled mochi. The Kanto region: a rectangular-shaped mochi is grilled/toasted before being added to the soup.

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.

For my father's side in Matsuyama-shi, Ehime-ken, my grandma made ozoni using shiro miso soup with daikon, ninjin, gobo, kamaboko, spinich or something green, and grilled mochi. The Kanto region: a rectangular-shaped mochi is grilled/toasted before being added to the soup. The Kansai region: a round-shaped mochi is cooked in boiling water before being added to the soup. However, as more people started to live in the Tokyo area, it was too much work making the mochi into the round shape by hands. Unlike white miso-based Ozoni enjoyed in western Japan (Kansai, Shikoku, and Kyushu regions), clear dashi-based soup is the mainstream in Tokyo and eastern Japan (Read this post to learn some of the differences between eastern and western Japan.).

So that’s going to wrap it up with this special food our family's zouni - regional recipe from yame, fukuoka recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!