贅沢お雑煮
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Easy zoni with rich aroma and flavor! Add Suji-Aonori and Habanori to the classic "Home made Zoni" to celebrate a wonderful New Year!
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Ingredients (for 2-3 people):
・ The dried Suji Aonori: your favorite amount
・ Shiitake mushrooms: 4 to 6 sheets
・ Lotus root: 4-6 sheets
・ Spinach: 2 bundles
・ Kamaboko: your favorite amount
・ Yuzu skin: Appropriate amount (OK without it)
・ THE OMOCHI Aori (normal rice cake can be substitute): Depending on the number of people
■ Basic best
・ Kelp: 10g
・ Hanakatsuo (thinning): 10g
・ Water: 1,000ml
・ Soyu: 1 tablespoon
・ Salt: 3-4g
How to:
- [Take a Japanese style] Put the lightly wiped kelp and water and apply it for more than 30 minutes. (If you can stay overnight)
- Put the pot with 1 on low heat, remove the kelp just before boiling, turn the flower bonito at a stretch, stop the heat, and wait for everything to wet.
- Return to low heat again, boil for 1-2 minutes, taste it, lay the kitchen paper and filter. (If the taste of bonito is light, boil for about 1 minute)
- Press the flower bonito lightly with a pupil and filter all. After returning to the pot again, add the amount of salt and soy sauce to bring to a boil to adjust the taste.
- Lotus can be cut for half a month with 3 to 5 mm thickness. Shiitake mushrooms are also half -paid. Both are put in 5 dashi and boil until the lotus is your favorite hardness.
- Once the roots are washed well, the spinach is washed in a heat -resistant tapper and heated in a range for about 2 minutes. Squeeze lightly and cut into pieces that are easy to eat.
- Bake the Omochi Blue Remori (or normal rice cake) until it is lightly expanded with a toaster, then put it in a soup pot and boil for about 3 minutes. Before melting, serve in a bowl and pour the boiled soup.
- After pouring the broth, add spinach, kamaboko cut into your favorite thickness, and yuzu skin. Immediately before you eat, apply the amount of streak (or habanori) of your favorite amount!
- In addition to the lotus and shiitake mushrooms, you may add your favorite ingredients such as carrots and fried. White miso bass and simple salt only Japanese style ◎
There are zoni unique to the land in various parts of the country, and there is a taste of your home.
If you put a paste on a warm soup, the scent will be scented at the temperature of the steam, and it will snuggle up to any taste.
May the seaweed add "delicious" to the classic zoni.