How to make Iwate style zoni〜Miki’s Kitchen〜

mochi

🥗Healthier: rice cakes

💰Cheaper: homemade mochi

Homemade mochi can be more economical and allows for control over ingredients.

shiitake mushrooms

🥗Healthier: mixed mushrooms

💰Cheaper: button mushrooms

Button mushrooms are less expensive and widely available.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu offers a plant-based option while pork can be a cheaper protein.

kamaboko

🥗Healthier: fish cake

💰Cheaper: surimi

Surimi is a budget-friendly alternative to traditional fish cakes.

Remove the head and entrails of the dried small sardines.

Fill a pot with water and soak dried small sardines and kelp for about 30 minutes.

Cut koya tofu into small rectangles.

Peel daikon and kintoki ninji, then cut them into rectangles.

Slice kamaboko.

Cut off the stems of shiitake mushrooms and slice them.

Cut chicken thigh into bite-sized pieces and mix with sake and soy sauce.

After 30 minutes, heat the pot on medium heat, remove kombu, skim the scum, then simmer for about 5 minutes.

Strain dashi through a paper towel and return it to a pot.

Add carrot and daikon to the dashi, heat on high until boiling, then lower the heat and simmer until soft.

Once soft, add chicken, shiitake mushrooms, and koya tofu, then simmer for about 2 minutes.

Add salt, mirin, and light soy sauce, then simmer for a few more minutes before turning off the heat.

To make walnut sauce, roast walnuts in a pan on medium heat, then cool and crush them in a plastic bag.

Grind the crushed walnuts in a mortar, adding hot water little by little to make it creamy.

Mix in sugar, soy sauce, and miso to the walnut paste.

Toast mochi on aluminum foil until puffed, then place in a cup with kamaboko and pour the soup over it, garnishing with mitsuba.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens