Archive for category Japanese Soup
I got 2 new bowls as presents a while ago, and I have always wanted to use them.
Well I was thinking of miso soup this morning… so I decided to make miso soup for dinner. And… FINALLY! I got a chance to use my new bowls! 🙂 hehe!
I won’t write too much about this recipe coz… it’s only miso soup, nothing fancy. You can pretty much follow the instruction on the miso package that you buy. You just throw in whatever you like into the soup.
This particular soup that I made, I put in onions, mushroom and tofu, boil for a while, and then sprinkle the 7-flavour powder on top for more flavour.
Experiment: Ozoni (お雑煮)
Ozoni (お雑煮) is a dish that’s usually eaten on New Year in Japan. Usually this dish consists of mochi (Japanese rice cake), meat and vegetables. I found this recipe in a book, so I decided to give it a try on New Year’s day.
Chicken, cut into cubes
Carrots, cut into rectangles
Daikon/white radish, cut into rectangles
Fish cake, cut into thin slices
A bunch of mitsuba
Yuzu peel or yuzu powder
Soup – 2 cups of dashi stock, a bit of soy sauce and mirin
1) Preheat oven. Put rice cake on aluminum foil and put into oven. Watch it puff up. (It’s fun!) Make sure that it doesn’t burst.
2) Boil the dashi stock, put in the mirin and soy sauce. When the soup boils, put the mochi, chicken, carrot, dashi and fish cake in. Bring to boil, then reduce heat to medium. Simmer for a few minutes.
3) Put in the mitsuba and the yuzu peel/powder. Turn off the heat. Serve.
1) I was too excited watching the mochi puff up, and I was hoping that they’d grow bigger and bigger… then both the mochi bursted. >.< So when I boiled them, the shape didn’t hold anymore. So remember to WATCH the mochi and make sure that they don’t BURST!
2) I totally forgot to put the soy sauce and mirin in… so the Ozoni was actually a bit blend.
3) In case you’re wondering what Yuzu is… it’s actually a citrus fruit… I wiki-ed it but there’s no English name for this fruit. >.< Yuzu can be used for cooking or making drinks. I got this package of powder in Kyoto, Japan.
It wasn’t a successful experiment… Sigh… but I guess it’s not bad for a first timer making Ozoni. 365 days later I’ll give it a try again! I’ll remember not to let the mochi burst, and I’ll make sure I put soy sauce and mirin in the soup!
Shichimi tougarashi (七味唐辛子) to taste
My friend is coming on Wednesday to make Zoni (雑煮), and we’ll need dashi stock for it. Since we’ll be drinking the soup, I don’t wanna use dashi powder to make the soup. Well, I’m afraid that I’ll screw up on Wednesday, so I decided to “practice” first. If I fail, at least I can still use the stock powder to make the soup (of course that’s not ideal… I don’t wanna drink MSG soup).
So, I made my very frist dashi stock from scratch.
Dashi stock is not hard to make, it just takes time. To make the stock, you only need bonito flakes and konbu.
Konbu (left) and bonito flakes (right)