Chai's Choices: Ozoni soup and Saimin - Hawaii News Now - KGMB and KHNL

Chai's Choices: Ozoni soup and Saimin

Ozoni Soup

Serves 8

In America Turkey is to Thanksgiving as Ozoni Soup is to New Year's Day in Japan. We have a tradition making Ozoni soup on New Year's morning. This is the first meal of the day. In Japan, eating this soup is an important tradition as a family. It symbolizes longevity, sticking together as a family, prosperity, and good health.

 

Ingredients

4 qt chicken stock

6 oz skinless chicken breasts

2 to 4 dried scallops (optional)

4 pieces Kombu about 3 inches long

2 tablespoons Hon Dashi

8 pieces fresh shiitake mushroom

8 pieces Manila clams

8 pieces Satoimo (Baby Taro)

1 1/2 cups carrots, peeled and sliced into 2-inch strips

1 1/2 cups daikon, peeled and sliced into 2-inch strips

2 cups mizuna, cut about 4 inches long

2 cups Choi-sum cut about 2 inches long

1 package red kamaboko (fish cake), thin slices

1 package mochi (pounded rice cake)

2 tablespoons Aloha Shoyu

 

Directions

~ Combine chicken and chicken stock and bring to a boil remove scum, simmer for 10 minutes, (add dried scallops here if you like) then lower heat add Kombu and cook for about 30 minutes in low low heat.

 While making stock, wash and drain all vegetables.

~ In a steamer steam Satoimo, carrot, daikon, and Manila Clams for about 10 minutes or until it cooked.

 ~ Put a few mochi into toaster and toast until puffy.

~ Remove chicken from stock onto a plate. While chicken is cooling, strain the soup in either cheesecloth or some kind of cloth to strain* to a clean pot. Add the carrots and daikon and cook until tender, add chicken, mushroom, choisum, ,izuna, kamaboko,  toasted mochi, clam and Aloha Shoyu.

~A perfect soup for a clod New Year Day..

 

Saimin

Serves 8

4 packages of saimin - cooked Al Dente in pot of water.

4 qt chicken stock

1 large onion cut in half or quarters

2 large carrots cut in large pieces

2 stalks of celery

4 pieces Kombu about 3 inches long

4 slices of bacon - fried crispy and cut into pieces keeping the bacon fat

4 T minced garlic

4 to 6 shiitake mushrooms

3 T Hon Dashi

1 t sugar

1 t pepper

Garnish

8 pieces Manila clams

8 pieces shrimp

1 package red kamaboko (fish cake), thin slices

1 small head Wonbok and/or Choi-Sum

charsui, green onion, sliced chili peppr for garnish

truffle oil

 

Bring chicken stock to a boil.  Add onion, carrots, celery, Kombu and boil until onion and carrot becomes soft.  Remove all vegetables and keep for soup base. Add Dashi, sugar and pepper.  Add shrimp to cook about 2 minutes from serving.

In another pot, place sliced shiitake mushrooms with bacon and cook till soft.  Add garlic and cook till garlic is cooked.  Keep for garnish.

In another pot of water, boil saimin as instructed on package with water.  Do not overcook.

Place saimin, garnish, mushrooms and broth in serving dish and drizzle truffle oil.

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