This first photo is NOT Geri's ozoni. It's MY ozoni that I made last year. I was so proud. On the morning of New Year's Day I threw a dried squid, dashi, canned abalone liquid and mizuna into a pot of water and boiled to make the broth. I thought it was ono.
THIS is Geri's ozoni that she made this year. She had never made it before so she wanted to try. It was so, so, so, so, so, so ono!! People asked for seconds . . . and thirds . . . me included. But hey, can she take nice pictures? Hah? Hah?
And this is why it was soooo good:
Day 1: Boil beef and pork soup bones with 1 onion, 1 carrot and 3 stalks of celery
Day 2: Take out bones and vegetables; scoop out particles with strainer
Add: 1 big sheet konbu, 1 big dried squid, 1 cup bonito flakes; boil
End of day, take out all the stuff; strain again
Add: dashi to taste, salt to taste and canned clams
New Year's Day: Heat up, add mizuna. Add to bowl clam, fried mochi, shiitake mushroom, flavored nori, green onions.
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