Fukuoka Prefectura

Hakata zoni

Hakata zoni
Imágenes relacionadas

Consulte la sección "Enlaces y derechos de autor" para obtener información sobre el uso secundario de las imágenes.(Term of use)

  • Fuente de la imagen : Facultad de Ciencias de la Nutrición, Universidad Nakamura Gakuen

  • Fuente de la imagen: Facultad de Ciencias de la Nutrición, Universidad Nakamura Gakuen *Ingredientes de Hakata Zoni


Materiales (Para 4 personas)

  • Pequeño pastel de arroz redondo 8 piezas (60g cada una)
  • setas shiitake 2-4 piezas medianas
  • taro 4 piezas pequeñas
  • zanahoria 40g
  • Kamaboko (pasta de pescado) con tabla 1/3 de un palo
  • virutas de bonito seco 100g
  • Filete de cola amarilla 100g
  • Rábano Daikon (shikidaikon) 50g
  • Yuzu (cidra de yuzu) Una pizca
  • Caldo Dashi 800ml] Agua 1L
  • Caldo Dashi 800ml] bonito raspado 7g
  • Caldo Dashi 800ml] Jureles a la parrilla 3
  • Caldo Dashi 800ml] Kombu 10cm
  • Condimento A] Sal 5g
  • Condimento A] Sake 8 ml (1/2 cucharada)
  • Condimento A] Salsa de soja 8 ml (1/2 cucharada)

Cómo cocinar

  • 1. Prepare a pot of water for the broth, add kombu (kelp), remove the intestines of grilled horse mackerels, cut them into small pieces, and soak them in the water with the kombu. Add bonito shavings, simmer for about 1 minute, turn off the heat, and let stand for about 5 minutes. Strain it out and use it as broth for Zoni.

  • 2. Peel taro and carrot and boil them for nine minutes. Reduce shiitake mushrooms to water and cut into chunks. Boil bonito greens green and cut into 3 cm lengths.

  • 3. Wash and remove salt from yellowtail that has been salted for 4 to 5 days, cut into bite-sized cubes and marbleize quickly.

  • 4. Prepare the other ingredients, except the bonito greens, on bamboo skewers for each person in a colorful manner. This way, the ingredients will not be scattered and are easy to serve.

  • 5. Wash the rice cakes in water to remove the powder, then place them in a bowl lined with kombu (kelp) and soften them by changing the boiling water several times.

  • 6. Place the daikon radish and the rice cake in the bowl, then pull out the ingredients connected with skewers and arrange them on top, pour in the hot soup, and serve. Pour in the hot broth and serve.

  • 7. *The taste of zoni depends on the broth, so the first thing to do is to make a good broth.

  • 8. [How to make rice cakes (powdered rice cakes)
    Put the glutinous rice flour in a clean bowl, gradually add it to the warm water and knead well. When the whole mixture is smooth and rice cake-like, take it out onto a bed of katakuriko (potato starch) and roll it up to form a shape.

Arreglos de recetas

proveedor : Faculty of Nutritional Sciences, Nakamura Gakuen University

* Las recetas varían según la región y el hogar.

* Este vídeo de la receta ha sido parcialmente arreglado para facilitar su preparación en casa.