{"id":2346,"date":"2013-01-10T09:58:06","date_gmt":"2013-01-10T00:58:06","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=2346"},"modified":"2013-01-10T09:58:06","modified_gmt":"2013-01-10T00:58:06","slug":"kicchiri-kitchen-ozouni-soup-%e3%81%8a%e9%9b%91%e7%85%ae","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2013\/01\/kicchiri-kitchen-ozouni-soup-%e3%81%8a%e9%9b%91%e7%85%ae\/","title":{"rendered":"<b>Kicchiri Kitchen:<\/b> Ozouni Soup \u00e3\u0081\u0160\u00e9\u203a\u2018\u00e7\u2026\u00ae"},"content":{"rendered":"<p>This is a simple Japanese soup which is served at New Year\u00e2\u20ac\u2122s celebrations.<a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/01\/IMGP0103.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-2348\" title=\"IMGP0103\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/01\/IMGP0103-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/01\/IMGP0103-300x225.jpg 300w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/01\/IMGP0103-512x384.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Ingredients<\/p>\n<p>(serves 4)<\/p>\n<p>one pack of kamaboko (steamed fish paste)<\/p>\n<p>\u00c2\u00bc bunch of mizuna (green leafy vegetable)<\/p>\n<p>a little daikon (Japanese radish)<\/p>\n<p>\u00c2\u00bd carrot<\/p>\n<p>a little spring onion<\/p>\n<p>4 mochi (rice cakes)<\/p>\n<p>zest from one yuzu (Japanese lemon\/lime)<\/p>\n<p>3 \u00c2\u00bd cups of dashi (fish stock)<\/p>\n<p>\u00c2\u00bd teaspoon salt<\/p>\n<p>1 teaspoon thin soy sauce<\/p>\n<p>1 tablespoon sake<\/p>\n<p>\u00c2\u00bd tablespoon mirin<\/p>\n<p><a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/01\/IMGP0108.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-2347\" title=\"IMGP0108\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/01\/IMGP0108-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/01\/IMGP0108-225x300.jpg 225w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/01\/IMGP0108-337x450.jpg 337w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<ol>\n<li>Cut the steamed fish paste into 1cm thick slices.<\/li>\n<li>Thinly cut the carrot and daikon into short slices.<\/li>\n<li>Cut the mizuna into lengths of about 4 cm.<\/li>\n<\/ol>\n<ol>\n<li>Boil dashi, add salt, soy sauce, sake and mirin.<\/li>\n<li>Microwave the rice cakes for about 1 minute or until they are soft and have increased in size a little.<\/li>\n<li>Add the rice cakes to the soup and boil for 2-3      minutes.<\/li>\n<li>Add the kamaboko and mizuna and boil for about a      minute.<\/li>\n<li>When serving sprinkle a little of the spring onion and      yuzu zest on top.<\/li>\n<\/ol>\n<p>How to make dashi (fish stock)<\/p>\n<p>Ingredients &#8211;<\/p>\n<p>17g kelp ( 2 pieces 15x10cm)<\/p>\n<p>27g dried bonito<\/p>\n<p>1.2 litres water<\/p>\n<p>1. Wipe the kelp with a damp cloth<\/p>\n<p>2. Simmer the water and kelp for 20 minutes but don&#8217;t let it boil.<\/p>\n<p>3. Remove the kelp from the pot and add the dried bonito.<\/p>\n<p>4. Line a colander with kitchen paper and strain the finished dashi.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a simple Japanese soup which is served at New Year\u00e2\u20ac\u2122s celebrations. Ingredients (serves 4) one pack of kamaboko (steamed fish paste) \u00c2\u00bc bunch of mizuna (green leafy vegetable) a little daikon (Japanese radish) \u00c2\u00bd carrot a little spring onion 4 mochi (rice cakes) zest from one yuzu (Japanese lemon\/lime) 3 \u00c2\u00bd cups of&#8230;<\/p>\n","protected":false},"author":20,"featured_media":2347,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false},"categories":[318,103],"tags":[21],"jetpack_featured_media_url":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/01\/IMGP0108.jpg","_links":{"self":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/2346"}],"collection":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=2346"}],"version-history":[{"count":0,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/2346\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/2347"}],"wp:attachment":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=2346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=2346"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=2346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}