Ozoni Kansai style
- 2 Taro
- ½ tsp Dashi Powder, for taro
- 2 cup Water, for taro
- 1 inch Daikon Radish
- 1 inch Carrot
- ½ tsp Dashi Powder, for daikon and carrot
- 2 cup Water, for daikon and carrot
- 2 Round Mochi
- 2 cup Water
- ½ tsp Dashi Powder
- 2 Tbsp White Miso/ Saikyo White Miso
- 2 Yuzu Skin (optional)
- Peel the taro potatoes and cut in half if they’re too big. Rub in a little bit of salt to remove the slimy-texture.
- Add ½ tsp of dashi powder in 2 cups of water, and boil the taro until soft. Drain.
Slice the daikon radish and carrots into about 5 mm (0.2 inch) . Cut out into flower shape using vegetable cutter.
- Add ½ tsp of dashi powder in 2 cups of water, and boil the daikon radish until soft. Take them out.
- In the same pot, add carrots and boil until soft. Drain.
- In a separate pot, boil water and cook the round mochi until soft. Drain.
- Add 2 cups of water in a pot and let it boil.
- Reduce the heat to low and add dashi powder and white miso. Make sure not to bring it to boil.
- In a bowl, add one round mochi, one taro, one or two slices each of daikon radish and carrots, and slowly pour the soup over them. Top with yuzu skin.