Zoni
This is a traditional soup served in Japan over New Year’s. The mochi cakes, kelp, bonito flakes, and naruto can be found in Japanese grocery stores. Sake can be found in the wine section of many grocery stores (as well as Japanese stores).
INGRIDIENT
DIRECTION
Step: 1
To Make Dashi: Rinse kelp and pat dry. Place kelp in a medium size pot, along with the 3 cups of water. Steep in the water for 3 hours.
Step: 2
After steeping, bring the water with kelp in it to a boil. Then remove and discard the kelp. Remove the water from the heat and let it cool for 5 minutes.
Step: 3
Place the fish flakes in a pot of water. Bring the pot of water to a boil. When the shavings have sunk to the bottom of the pot, strain, reserving the liquid. This is the dashi, the basic broth for Japanese soups and dishes.
Step: 4
While making the dashi, place the spinach in a small pot of water and bring to a boil. When the spinach is cooked, drain well.
Step: 5
Pour salt, thin soy sauce and sake in the heated dashi. Ladle the soup into bowls for servings. Into each bowl place one piece each of mochi cake, spinach and fish paste. Put a piece of citrus rind in each bowl.
NUTRITION FACT
Per Serving: 131 calories; protein 6.3g; carbohydrates 24.6g; fat 0.2g; cholesterol 2.3mg; sodium 661.6mg.
The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.
