Uchigae Zoni (Rock Tofu and Taro Soup)
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Rice cake has no place in this New Year zoni from the Iya area of Tokushima; firm rock tofu and taro fill the bowl instead.
Read more
Two long slabs of tofu are crossed on top of the taro, a shape silken tofu cannot hold, and heavily pressed extra-firm tofu is the fallback. The bowl gets just a small pour of hot broth, leaving the crossed tofu in view.
Ingredients
Instructions
- 1
Remove the heads and guts from 5g dried sardines, split them, and soak with 2 dried shiitake in 800ml water for 30 minutes.
Add 5g kombu and set over medium-low heat.
- 2
Remove the kombu before boiling, simmer gently for 3 minutes, and strain out the sardines and mushrooms.
Measure 750 ml stock, adding water if short. Mix in 50 g soy sauce and 36 g mirin, then measure 300 ml for tofu, 250 ml for taro, and 200 ml for serving. Keep any extra for topping up cooking losses.
- 3
Cut 600g rock tofu into 8 slabs about 5cm by 10cm by 1cm.
Simmer in 300ml seasoned stock for 5 minutes and keep warm in the liquid.
- 4
Peel 500g taro and shape into 12 pieces of about 40g.
Parboil for 5 minutes and rinse. Simmer with 250ml seasoned stock and 3g sugar for 15 minutes, until a skewer enters.
- 5
Place 3 taro pieces in each bowl and cross 2 tofu slabs over them.
Reheat the remaining 200ml stock, pour 50ml into each bowl, and serve immediately.
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
四国大学 髙橋 啓子 · Checked: 2026-09-12
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