Title: Zoni (Rice Cake Soup)
Categories: Ethnic Soup
Yield: 4 Servings
| 1 | c | Chicken; (white meat only) |
| 1 | ts | Cornstarch |
| 1 | | Kamaboko; (fish or ham gelat |
| 1 | | Carrot |
| 3 | | Oriental Taro |
| 1/2 | c | Dashi |
| 1/2 | ts | Shoyu |
| 1/2 | ts | Salt |
| 1/2 | | Spinach or Watercress |
| | | Yuzu skin; (1emon or lime sk |
| 12 | | Mochi (rice cake) |
| 6 | c | Dashi |
| 1 | tb | Shoyu |
C T salt Gail some time ago you requested some information about
Ozoni the Japanese National Dish for New Years. There are probably as many
recipes for Zoni as there are cooks busy preparing the dish but they are
all fairly similar. Slice the chicken very thin and sprinkle with the
cornstarch. Then pound the chicken with the back of a knife to enlarge the
pieces. Boil in water for 5 minutes Slice the Kamaboko into 6 pieces 1/4
inch thick Slice the carrot into thin slices and after peeling the taro
slice them into thin round slices. Boil the carrots and taro in 1/2 C of
dashi. When soft add 1/2 tsp salt and 1/2 tsp shoyu. Boil the spinach or
watercress in hot water being sure to remove them from the boiling water
when still very green. Cut the greens into 1 inch lengths. Slice the Yazu
into thin strips to represent pine needles. Toast the Rice cakes. Boil 6
cups of dashi and flavor with the 1 tbs. salt and the 1 Tbs. shoyu. Add the
Kamaboko, carrots , taro and the greens. Place two pieces of the toasted
Mochi, two slices of the chicken, 1 slice of the carrot, 2 slices of taro,
1 slice of the kamaboko and a little of the greens in each of six bowls
Pour the hot soup over them and then float the yazu needles on the top.