Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fragrant with mitsuba and yuzu! ozouni (mochi rice cake soup for new years). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) is something which I’ve loved my entire life.
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.
To begin with this recipe, we have to prepare a few ingredients. 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 cook it.
The ingredients needed to make Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years):
- Prepare 3 Mochi rice cakes
- Get 1000 ml Japanese dashi stock
- Take 50 ml ●Sake
- Make ready 2 tbsp ●Mirin
- Get 2 tbsp plus ●Soy sauce
- Get 1/2 tsp ★Salt
- Prepare 180 grams Chicken thigh meat
- Make ready 3 to 4 Shiitake mushrooms
- Get 30 grams Dried wheat gluten (Fu)
- Make ready 6 slice Kamaboko
- Get 1 Komatsuna
- Make ready 4 to 5 Quail eggs
- Get 1 for garnish Mitsuba
- Take 1 for garnish Yuzu peel
Bring the dashi stock to a boil. Ozoni is one of Japan's traditional New Year's foods. It comes in many forms depending on the locale and family, but it always features a seasoned broth with tender and chewy pieces of mochi (glutinous rice cake). This recipe pulls from a variety of regional styles and family practices.
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.
I make this year-round for breakfast for my mochi-loving husband. Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) The Kanto region: a rectangular-shaped mochi is grilled/toasted before being added to the soup. The Kansai region: a round-shaped mochi is cooked in boiling water before being added to the soup. However, as more people started to live in the Tokyo area, it was too much work making the mochi into the round shape by hands. The typical differences are the soup and the mochi rice cake shapes.
So that is going to wrap it up with this exceptional food fragrant with mitsuba and yuzu! ozouni (mochi rice cake soup for new years) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
