Ingredients
7 tbsp Saikyo white miso
1 2/3 cups water
3 inches of carrot
4 satoimo (small taro root) – Find peeled and ready to use bags in our freezer aisle!
3 inches of daikon
4 round mochi
Ito Hana Katsuobushi (Finely shredded bonito flakes), for topping
Serves: 4
Preparation
Prepare the Vegetables
- Peel the satoimo. (Skip if using ready-to-use frozen pack of satoimo)
- Slice daikon into thin rounds.
- Parboil the satoimo and daikon until tender. Drain and set aside.
Prepare the Mochi
- Boil the round mochi separately until soft and tender.
- Do not grill the mochi. Soft, boiled mochi is traditional for this style of ozoni.
Make the Miso Broth
- Add the water to a pot and dissolve the Saikyo white miso in it completely. It will be thick, but trust the process!
- Heat gently until the soup is warmed through and just begins to simmer.
- Avoid boiling too vigorously, as high heat can dull the delicate flavor of the white miso.
Assemble and Serve
- Place the cooked taro, daikon, and mochi into serving bowls.
- Pour the white miso broth over the ingredients.
- Top with a sprinkle of katsuobushi before serving.
