How to Make Japanese Zoni Asian Cooking Recipe Cuisine

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Japan Zoni


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 4 cups water

1 (4 inch) piece dashi kombu (dried kelp)

1 cup bonito shavings (dry fish flakes)

1/4 cup spinach, rinsed and sliced

2/3 teaspoon salt

2 teaspoons soy sauce

1 tablespoon sake

4 frozen toasted mochi squares, thawed

4 naruto (fish paste stick with a red spiral pattern)

4 slices yuzu (citron) peel


Directions:

 1. 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.

 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.

 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.

 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.

 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.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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