Easiest Way to Cook Delicious Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)

Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years). Great recipe for Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years). I've made this so many times I've lost count.

Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) Please practice hand-washing and social distancing, and check out our resources for adapting to these times. See great recipes for Steamed Savory Egg Custard too!. You can also make delicious soup with dashi stock granules and water. You can cook Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)

  1. You need 3 of Mochi rice cakes.
  2. Prepare 1000 ml of Japanese dashi stock.
  3. It’s 50 ml of ●Sake.
  4. You need 2 tbsp of ●Mirin.
  5. It’s 2 tbsp of plus ●Soy sauce.
  6. You need 1/2 tsp of ★Salt.
  7. It’s 180 grams of Chicken thigh meat.
  8. Prepare 3 of to 4 Shiitake mushrooms.
  9. It’s 30 grams of Dried wheat gluten (Fu).
  10. Prepare 6 slice of Kamaboko.
  11. You need 1 of Komatsuna.
  12. Prepare 4 of to 5 Quail eggs.
  13. You need 1 of for garnish Mitsuba.
  14. You need 1 of for garnish Yuzu peel.

When adding the eggs to the pot, stir them really well with chopsticks.. Ozouni (Mochi Rice Cake Soup for New Years. This soup inspired by Auntie Eiko's Japanese new year soup. I received this beautiful Japanese bowl set from Auntie Eiko and have been told to include mochi (rice cake) in this Ozoni (a special miso-based soup) to celebrate New Year's Day along with using a brand new chopsticks 🥢 for the brand ne.

Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) instructions

  1. Cut the chicken thigh meat into bite sized pieces. Microwave the komatsuna greens, put into cold water and squeeze out. Cut into 4 cm pieces. Remove the stems off the shiitake mushrooms and make decorative cuts in the caps..
  2. Bring the dashi stock to a boil. I used a dashi pack (dashi tea bag) to keep it simple..
  3. Add the shiitake mushrooms and chicken to the dashi stock and bring to a boil. Skim off any scum..
  4. Add the ● flavoring ingredients, and adjust the seasoning with salt. Add the fu, simmer for about 5 minutes over medium heat, add the grilled mochi cakes and bring to a boil..
  5. Chop the yuzu peel and mitsuba..
  6. You can just use plain kamaboko slices…but to make decorative knotted ones, make three cuts in a slice as shown..
  7. Push the top and bottom ends into the middle slit to make a knot..
  8. Put into miso soup bowls, add the komatsuna greens, kamaboko, quail eggs, mitsuba and yuzu peel and serve..

The typical differences are the soup and the mochi rice cake shapes. Kansai style is made with white miso soup with round shaped mochi. On the other hand, in the Kanto region (east around Tokyo), people make mochi soup with soy sauce flavour clear soup with rectangular mochi rice cakes. This soup inspired by Auntie Eiko's Japanese new year soup. I received this beautiful Japanese bowl set from Auntie Eiko and have been told to include mochi (rice cake) in this Ozoni (a special miso-based soup) to celebrate New Year's Day along with using a brand new chopsticks 🥢 for the brand ne.

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