Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years).
Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, fragrant with mitsuba and yuzu! ozouni (mochi rice cake soup for new years). It is one of my favorites food recipes. 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 popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. 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.
To get started with this particular recipe, we must prepare a few components. 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 it.
The ingredients needed to make Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years):
- Get 3 of Mochi rice cakes.
- Take 1000 ml of Japanese dashi stock.
- Take 50 ml of ●Sake.
- Get 2 tbsp of ●Mirin.
- Get 2 tbsp of plus ●Soy sauce.
- Take 1/2 tsp of ★Salt.
- Prepare 180 grams of Chicken thigh meat.
- Get 3 of to 4 Shiitake mushrooms.
- Take 30 grams of Dried wheat gluten (Fu).
- Make ready 6 slice of Kamaboko.
- Make ready 1 of Komatsuna.
- Take 4 of to 5 Quail eggs.
- Make ready 1 of for garnish Mitsuba.
- Prepare 1 of for garnish Yuzu peel.
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..
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