Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare 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 will make it a little 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 popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) is something which I’ve loved my entire life.
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To begin 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 cook 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
- Take 50 ml ●Sake
- Take 2 tbsp ●Mirin
- Take 2 tbsp plus ●Soy sauce
- Take 1/2 tsp ★Salt
- Prepare 180 grams Chicken thigh meat
- Get 3 to 4 Shiitake mushrooms
- Take 30 grams Dried wheat gluten (Fu)
- Take 6 slice Kamaboko
- Get 1 Komatsuna
- Take 4 to 5 Quail eggs
- Make ready 1 for garnish Mitsuba
- Make ready 1 for garnish Yuzu peel
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. Ozoni (Japanese New Year Mochi Soup) is an important dish for the Japanese New Year. This clear dashi-based mochi soup with chicken and seasonal vegetables is enjoyed in the Kanto region (Eastern Japan).
Steps 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.
Ozoni (Japanese New Year Mochi Soup) is an important dish for the Japanese New Year. This clear dashi-based mochi soup with chicken and seasonal vegetables is enjoyed in the Kanto region (Eastern Japan). Ozoni (お雑煮) is a mochi soup that we eat along with Osechi Ryori (traditional dishes) on New Year's Day in Japan. Ozoni is a special miso-based soup enjoyed in the morning on New Year's Day in Japan. The soup usually includes mochi (rice cake), and the preparation varies by region and household.
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