Fukuoka Prefecture

Hakata zoni

Hakata zoni
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  • Image provided by: Department of Nutritional Sciences, Nakamura Gakuen University

  • Image provided by: Department of Nutritional Sciences, Nakamura Gakuen University *Ingredients for Hakata Zoni


Ingredients (For 4 persons)

  • Small round rice cake 8 pieces (60g each)
  • shiitake mushrooms 2-4 medium pieces
  • taro 4 small pieces
  • carrot 40g
  • Kamaboko (fish cake) with board 1/3 of a stick
  • katsuona (leaf vegetables) 100g
  • Yellowtail fillet 100g
  • Daikon radish (shikidaikon) 50g
  • Yuzu (yuzu citron) A pinch
  • Dashi stock 800ml] Water 1L water
  • Dashi stock 800ml] shaved bonito 7g
  • Dashi stock 800ml] Grilled horse mackerels 3 fish
  • Dashi stock 800ml] Kombu 10cm length
  • Seasoning A] Salt 5g
  • Seasoning A] Sake 8ml (1/2 tbsp)
  • Seasoning A] Soy sauce 8ml (1/2 tbsp)

How to cook

  • 1. Prepare the dashi broth in a pot with water, add the kombu, remove the intestines of the grilled flying fishes, cut the remaining fishes into small pieces, and soak them in the water together with the kombu. Put the kombu on the fire and take it out just before boiling. Boil for about 5 to 6 minutes. Add the bonito flakes, simmer for about 1 minute, turn off the heat, and leave it for another 5 minutes. Filter it out and use it as broth for the zoni soup.

  • 2. Peel the taro and carrots, and boil them for nine minutes. Soak the shiitake mushrooms in water and cut them into chunks. Boil the katsuona and cut it into pieces 3 cm in length.

  • 3. The yellowtail should be salted 4 to 5 days prior to cooking. On the day of cooking, wash the fish and remove the salt, cut it into bite-sized cubes, and quickly blanch them.

  • 4. Prepare all other ingredients, except katsuona, on bamboo skewers for one person at a time in a neat arrangement. This way, the ingredients are not scattered and are easy to serve.

  • 5. Rinse the rice cakes in cold water to remove any powder, then place them in a bowl lined with kombu and soften them by changing the boiling water several times.

  • 6. Place the daikon and rice cakes in a bowl, then arrange the skewered ingredients on top of the daikon and rice cakes. Pour the hot soup into the bowl and serve it. Garnish the top of the bowl with a little bit of yuzu to add flavor.

  • 7. The taste of a zoni is determined by the quality of the broth, so the first step is to make a tasty broth.

  • 8. [How to prepare the mochi (powdered rice cakes)]
    You need 400g of mochi flour, 240-250ml of warm water (30-40℃), and 20-30g of potato starch. Place the mochi flour in a clean bowl, gradually pour in the warm water, and thoroughly knead. Steam the mochi in a steamer for 10 minutes, then take them out and pound them with a pestle dipped in water. When the whole mixture is smooth and rice cake-like, take them out and roll them into a shape on top of the potato starch.

Recipe Arrangements

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.