Simple Way to Make Ultimate Our Family's Zouni - Regional Recipe from Yame, Fukuoka

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, our family's zouni - regional recipe from yame, fukuoka. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook our family's zouni - regional recipe from yame, fukuoka using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:

1. Take Surume - dried squid (body)
2. Make ready piece Kombu
3. Get Dried shiitake mushrooms (small ones)
4. Take Chicken breast meat (cut into 2-3 cm dice)
5. Take Burdock root
6. Take section Lotus root (small)
7. Take Kintoki carrots (dark orange carrots)
8. Get Satoimo (taro root)
9. Take Mitsuba
10. Make ready Bonito based dashi stock
11. Prepare Sake
12. Make ready Soy sauce
13. Prepare to 1/2 teaspoon Salt

Instructions to make Our Family's Zouni - Regional Recipe from Yame, Fukuoka:

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.

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