Kansai-Style Ozoni

Kansai-style ozoni, exemplified by the Kyoto version, features a white miso base. Ingredients, including mochi, are cut into round shapes, symbolizing the wish for harmony without sharp edges. To add an authentic touch, use Kyoto vegetables such as ebi imo (taro) and kintoki carrots (red carrots). The refined flavor of Kayanoya Ultra-Premium Dashi Stock Powder pairs perfectly with the creamy white miso, creating a harmonious and rich ozoni.

2 Servings

2 pieces round mochi
2 pieces taro
0.4 inch daikon radish
0.4 inch carrot
[A] 1 packet Kayanoya Ultra-Premium Dashi Stock Powder
[A] 1 3/4 cups water
2 oz white miso
Pinch of hanakatsuo (dried bonito flakes)

Directions

Peel the taro, shaping it into a hexagonal form, then cut it in half. Peel the daikon and carrot, slicing them into 0.2 inch thick pieces. Parboil each ingredient separately. Boil the mochi until slightly firm.
Bring [A] to a boil, simmer for 1–2 minutes. Remove the dashi packet dissolve the white miso into the broth.
Reduce to low heat, add the ingredients from step 1, and simmer until tender. Serve in bowls, topping with a pinch of hanakatsuo (dried bonito flakes).