Kaki Zoni (Japanese Soup made with Rice Cakes and Oysters) ｜ Our Regional Cuisines
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Image source: Hiroshima Suishin Culinary and Confectionery School
RECIPE
Ingredients (4 servings)
- Oysters 12
- Round mochi (=rice cakes) 8
- Daikon radish 4cm
- Carrot 2cm
- Seri (=Japanese parsley) 8 pieces
- Red and white kamaboko (=fish cakes) 8 pieces (5mm thick)
- Ichiban (=first) dashi (=Japanese soup stock) 1000ml
- Dark soy sauce 1 tsp.
- Salt 1 tsp.
How to cook
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1. Wash the oysters in salted water to remove any dirt.
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2. Peel the daikon radish and carrots and cut them into 5mm-thick rounds.
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3. Cut the seri (=Japanese parsley) into 3cm lengths.
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4. Add the first dashi (=Japanese soup stock) to a pot and simmer the daikon radish and carrots in it until they become soft.
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5. Add oysters to the pot in step 4 and cook thoroughly. Add the round mochi and cook until softened, then season with dark soy sauce and salt.
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6. Finish with red and white kamaboko (= fish cake) and seri (Japanese parsley).
provider : Hiroshima Suishin Culinary and Confectionery School
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
