Aizu Kozuyu
Quick answer
- Total time
- 515 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 14
About this dish
In Aizu this soup was served to guests, and at weddings it was one dish people could go back to for more as often as they liked.
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The broth combines bonito dashi with the soaking water from dried scallops, and since the scallops and mushrooms need eight hours in the fridge, the work starts the day before.
Ingredients
Instructions
- 1
Refrigerate 2 dried scallops in 200ml scallop water and 8 wood ears plus 1 shiitake in 400ml mushroom water for 8 hours.
Shred the scallops along the grain and strain both soaking liquids finely.
- 2
Tear the rehydrated wood ears into bite-size pieces and stem and dice the shiitake into 1cm cubes.
Soak 4 tablespoons mame-fu in 100ml of the mushroom liquid for 5 minutes, then press dry.
- 3
Peel 200g taro and cut into 1cm quarter-rounds; cut 50g shirataki into 1cm lengths.
Boil 1500ml water, blanch shirataki for 2 minutes and taro for 5 minutes, drain separately, and rinse the taro's surface starch.
- 4
Cut 50g carrot into 5mm quarter-rounds and 30g boiled warabi into 2cm lengths.
Combine scallops, scallop liquid, the remaining 300ml mushroom liquid, shiitake, and 800ml bonito dashi and bring to a boil.
- 5
Add carrot, wood ear, and shirataki and simmer over medium heat for 8 minutes.
Add taro and cook 8 minutes more; when chopsticks enter it easily, season with 1.5 tablespoons soy sauce and 1 tablespoon sake.
- 6
Add the mame-fu and boil for 1 minute, then remove from the heat.
Divide solids and clear broth evenly among bowls, top with boiled warabi, and serve warm while scallop aroma remains more prominent than shiitake.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
平出美穂子 · Checked: 2026-08-11
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