Easiest Way to Cook Yummy Our Family's Zouni - Regional Recipe from Yame, Fukuoka

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 o-zouni. Adding bonito dashi stock is my variation.

Our Family's Zouni - Regional Recipe from Yame, Fukuoka. It's a delicious zouni with surume dried squid, konbu seaweed, dried shiitake mushrooms, chicken, and root vegetables plus round mochi cakes. It's a recipe I want to leave for future generations. You can cook Our Family's Zouni - Regional Recipe from Yame, Fukuoka using 13 ingredients and 8 steps. Here is how you achieve that.

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

1. It's 1/2 of Surume - dried squid (body).
2. You need 15 cm of piece Kombu.
3. It's 8 of Dried shiitake mushrooms (small ones).
4. Prepare 200 grams of Chicken breast meat (cut into 2-3 cm dice).
5. Prepare 1/4 of Burdock root.
6. It's 1 of section Lotus root (small).
7. You need 1 of Kintoki carrots (dark orange carrots).
8. Prepare 4 of Satoimo (taro root).
9. Prepare 1 of Mitsuba.
10. Prepare 600 ml of Bonito based dashi stock.
11. You need 50 ml of Sake.
12. You need 2 tsp of Soy sauce.
13. You need 1/4 of to 1/2 teaspoon Salt.

Heat Dashi in a pot at medium temperature and add Daikon radish, carrot and Kamaboko, and cook until vegetables become tender. Season soup with soy sauce, Sake, and salt. In a soup bowl, place baked Mochi and pour hot soup, then sprinkle with Mitsuba. The Fukuoka style is generally called Hakata Zouni.

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

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..

Hakata is an ancient place in Fukuoka. The style is distinct by some characteristics below. The soup is made from some stocks; seaweeds, mushroom, dry-fishes, especially, children of flying fish called "Ago" is an important point. Fillings are regularly radish, carrot, or so. In particular, Buri(fish meat) and Katsuo-Na(traditional.