Special Soup with Rice Cake for the New Year (Zouni) |
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| 4 small daikon raddish for zouni (zouni-daikon) |  |
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| 4 nucleus taro (kashira-imo) | ||||
| 4 or 12 taro (koimo) | ||||
| 150 or 200g white miso | ||||
| 4 cup kelp soup (dashi) | zouni-daikon | kashira-imo | ||
| 4 rice cake (mochi) |  |
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| fine dried bonito flakes (ito-katsuo) | ||||
| koimo | mochi | |||
1. Peel the nucleus taro thick in sphere and boil or steam until to be soft. 2. Peel the taro in sphere and boil until to be soft. 3. Peel the daikon raddish, cut into round slices and boil briefly. 4. Broil the rice cake until to be soft. 5. Bring the kelp soup to a boil, add white miso and dissolve. Add the nucleus taro, taro, daikon raddish and rice cake and boil briefly. 6. Dish up the ingredients in a individual bowl, pour miso soup and dust fine dried bonito flakes. Serves 4 |
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