📝 About This Recipe
Hailing from the Aizu region of Fukushima Prefecture, Kozuyu is a prestigious clear soup traditionally served at festivals and New Year celebrations. This elegant dish features a delicate broth made from dried scallops, brimming with a colorful medley of mountain vegetables and tiny, hand-rolled 'mame-fu' wheat gluten cakes. It is a masterpiece of Japanese 'Wagashi' sensibility in a savory-sweet form, offering a clean, umami-rich experience that symbolizes prosperity and longevity.
🥗 Ingredients
The Dashi Base
- 6-8 pieces Dried Scallops (Kaibashira) (high quality, medium size)
- 5 cups Water (filtered water for soaking)
- 1 piece Kombu (approx 4-inch square)
Mountain and Sea Elements
- 4-5 pieces Dried Wood Ear Mushrooms (Kikurage) (rehydrated and sliced into thin strips)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and diced into 1cm squares)
- 1/2 cup Carrots (peeled and cut into small gingko leaf shapes)
- 4-5 small pieces Satoimo (Taro Root) (peeled and sliced into 1cm rounds or quarters)
- 1/3 cup Bamboo Shoots (Takenoko) (boiled and diced small)
- 12 pieces Ginkgo Nuts (Ginnan) (peeled and pre-boiled)
The Signature Inclusions
- 1/2 cup Mame-fu (Small Wheat Gluten) (specifically the tiny round variety for Kozuyu)
- 100 grams Shirataki Noodles (cut into 2cm lengths and parboiled)
Seasonings
- 1.5 tablespoons Usukuchi (Light) Soy Sauce (to keep the broth clear)
- 1 tablespoon Sake (high quality cooking sake)
- 1 teaspoon Mirin (for a hint of sweetness)
- 1/2 teaspoon Salt (adjust to taste)
- 1 small bunch Mitsuba (Japanese Wild Parsley) (for garnish)
👨🍳 Instructions
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1
Begin the night before by placing the dried scallops in a bowl with 5 cups of water. Cover and refrigerate for at least 8 hours to extract the deep umami essence.
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2
Prepare the dried mushrooms (shiitake and wood ear) by soaking them in warm water for 30 minutes until soft. Reserve the shiitake soaking liquid for extra depth if desired.
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3
Slice the rehydrated shiitake and wood ear mushrooms into uniform, bite-sized pieces. Cut the carrots into thin 'ichigo-giri' (gingko leaf) shapes for a traditional look.
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4
Peel the satoimo (taro) and rub with a little salt to remove sliminess, then rinse and parboil for 5 minutes. Drain and set aside.
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5
Parboil the shirataki noodles in boiling water for 2 minutes to remove their earthy scent, then drain and chop into short 2cm strands.
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6
Transfer the scallops and their soaking water into a large pot. Add the kombu piece. Bring to a very gentle simmer over medium-low heat.
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7
Just before the water boils, remove the kombu to prevent bitterness. Gently break apart the softened scallops into smaller shreds with a spoon.
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8
Add the carrots, satoimo, bamboo shoots, and shiitake mushrooms to the pot. Simmer gently for about 10-12 minutes until the vegetables are tender.
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9
Skim any foam or impurities from the surface of the broth to ensure it remains crystal clear.
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10
Stir in the wood ear mushrooms, shirataki noodles, and ginkgo nuts. Simmer for another 3-5 minutes.
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11
Season the soup with sake, mirin, salt, and light soy sauce. The flavor should be delicate and balanced, highlighting the scallop sweetness.
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12
Add the mame-fu (gluten cakes) last. They will absorb the broth quickly and become soft and pillowy within 1-2 minutes.
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13
Ladle the soup into traditional red lacquer 'Aizu-nuri' bowls, ensuring every bowl gets a colorful variety of all ingredients.
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14
Top with a few sprigs of fresh mitsuba for a bright, herbal aromatic finish.
💡 Chef's Tips
Always use 'Usukuchi' (light) soy sauce; regular soy sauce will darken the broth too much and hide the beautiful colors of the vegetables. Don't rush the scallop soaking; the cold-brew method yields a much cleaner and more sophisticated flavor than boiling them from dry. Cut all vegetables to a similar small size so they can be easily picked up with chopsticks and fit perfectly in the small traditional bowls. If you cannot find mame-fu, you can use very small pieces of cut 'yakifu', but the tiny round mame-fu is the signature of an authentic Kozuyu.
🍽️ Serving Suggestions
Serve in small, shallow lacquerware bowls to honor the Aizu tradition. Pair with a chilled, dry Junmai Ginjo sake to complement the seafood umami. This dish is excellent alongside 'Sekihan' (red bean rice) for a festive meal. Serve as a light, cleansing course between heavier fried or grilled dishes. For a truly traditional experience, offer second or third helpings; in Aizu, it is customary to eat many small bowls of Kozuyu.