Taste of Zen/Otokoni

Otokoni
Simmered vegetables in Miso soup with brown rice cake

Otokoni, simmered vegetables in Miso soup with brown rice cake, is a menu usually prepared using left-over vegetables and other ingredients together in thicker Miso soup. Daikon radish pieces soaked up Miso soup is the key ingredient of this healthy recipe.

Course

Entree

Main Ingredient

Vegetables, Tofu

Method

Simmering

Taste

Salty, Earthy

Season

Winter

Time (min.)
Cooking / Prep.

Serves

6 persons

Ingredients

Main Ingredients

	2	packages	firm Tofu
	10	pieces	Taro roots
	2	pieces	Daikon
	10	pieces	Shiitake mushrooms
	1	piece	Chinese cabbage
	2	pieces	Kombu
	6	pieces	boiled eggs
	3	quarts	water
	1.5	packages	Mochi

Condiments

	12	oz	red Miso
	1/2	cup	Dashi soup (basic soup stock)
	1.5	tablespoons	soy sauce
	1	tablespoon	Mirin

	Preparing Miso mixture

For the best result, make up thick red Miso mixture in a medium bowl by mixing Miso and a small amount of water, and pour it into a stockpot, instead of directly adding Miso to the stockpot. Be advised that Miso soup prepared here should be much thicker than regular miso soup.

Recipe

	Procedure:

		Steam Taro roots for about 20 minutes or until they get soft. Use a bamboo steamer for the best result if available. Check to see them cooked by poking with a long pin. Cool them down for about 10 minutes. Using a peeler, peel skin off roots. Cut them into 1 inch thick pieces. Set aside.
		Using a peeler, peel skin off Daikon radishes and cut them into 1 inch thick pieces. Cut Chinese cabbage into 2 inch long pieces. Cut firm Tofu into 2 inch thick pieces. Remove stems off Shiitake mushrooms, gently clean them up using a small brush, and cut them into halves. Cut Kombu into 3 inch length pieces.
		If you like, prepare boiled eggs and make several cuts reaching yolk on both sides of a piece. This will later help eggs soak up Miso soup.
		In a large stockpot, bring Daikon radish pieces followed by water. Boil them over medium heat for 20 minutes or until Daikon pieces get soft. Then bring the prepared Taro root pieces.
		Bring the prepared Shiitake mushroom pieces. Using a spoon, remove scums coming up on surface.
		Bring the prepared Chinese cabbage pieces and continue to boil with a lid on over low heat for about 5 minutes or until the cabbage pieces get soft. Using a spoon, remove scums coming up on surface.
		In a medium bowl, bring red Miso and water. Mix them using a spatula.
		Bring the Miso mixture, Dashi stock, Mirin, soy sauce and Kombu pieces.
		Bring the prepared Tofu pieces and, if you like, bring the prepared boiled eggs. Simmer with a lid on over low heat for 20 minutes.
		Turn heat off and cool it down for hours. Keep in a refrigerator overnight allowing all ingredients to soak up Miso soup.

	Serving:

		Bring the cooked vegetables covered with soup in a serving bowl, and heat it up for 5 minutes using a microwave oven. If you like, add a piece of baked Mochi to it right before serving.

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