Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fragrant with mitsuba and yuzu! ozouni (mochi rice cake soup for new years). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) is something that I have loved my entire life. They’re nice and they look wonderful.
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. I make this year-round for breakfast for my mochi-loving husband.
To get started with this particular recipe, we must prepare a few ingredients. You can have fragrant with mitsuba and yuzu! ozouni (mochi rice cake soup for new years) using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years):
- Get 3 Mochi rice cakes
- Take 1000 ml Japanese dashi stock
- Prepare 50 ml ●Sake
- Get 2 tbsp ●Mirin
- Make ready 2 tbsp plus ●Soy sauce
- Take 1/2 tsp ★Salt
- Prepare 180 grams Chicken thigh meat
- Get 3 to 4 Shiitake mushrooms
- Get 30 grams Dried wheat gluten (Fu)
- Take 6 slice Kamaboko
- Prepare 1 Komatsuna
- Get 4 to 5 Quail eggs
- Get 1 for garnish Mitsuba
- Prepare 1 for garnish Yuzu peel
Ozoni - Miso Soup with Mochi (Rice Cake) Ozoni is a traditional Japanese New Year's specialty food made from miso soup with vegetables and mochi (rice cakes). Ozoni is a special soup that we eat in the morning on New Year's Day in Japan. It usually includes mochi (rice cake) and the preparation varies both by household and region. There are numerous regional variations in Japan but we usually divide into two types - Kanto (Tokyo area) style and Kansai (Kyoto area) style.
Instructions to make Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years):
- 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.
- Bring the dashi stock to a boil. I used a dashi pack (dashi tea bag) to keep it simple.
- Add the shiitake mushrooms and chicken to the dashi stock and bring to a boil. Skim off any scum.
- 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.
- Chop the yuzu peel and mitsuba.
- You can just use plain kamaboko slices…but to make decorative knotted ones, make three cuts in a slice as shown.
- Push the top and bottom ends into the middle slit to make a knot.
- Put into miso soup bowls, add the komatsuna greens, kamaboko, quail eggs, mitsuba and yuzu peel and serve.
It usually includes mochi (rice cake) and the preparation varies both by household and region. There are numerous regional variations in Japan but we usually divide into two types - Kanto (Tokyo area) style and Kansai (Kyoto area) style. You can also add small meatballs, shrimp, mitsuba, daikon, kamaboko (fish cake), mizuna, or shichimi togarashi. Kirimochi is the highlight of this soup. Glutinous rice is pounded, then molded and cut into rectangles or squares.
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