Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years).
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Ingredients of Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years):
- You need 3 Mochi rice cakes.
- Need 1000 ml for Japanese dashi stock.
- Provide 50 ml for ●Sake.
- Provide 2 tbsp of ●Mirin.
- Need 2 tbsp of plus ●Soy sauce.
- You need 1/2 tsp - ★Salt.
- Give 180 grams Chicken thigh meat.
- Give 3 for to 4 Shiitake mushrooms.
- Need 30 grams for Dried wheat gluten (Fu).
- Give 6 slice - Kamaboko.
- Prepare 1 for Komatsuna.
- Give 4 for to 5 Quail eggs.
- Prepare 1 of for garnish Mitsuba.
- You need 1 - for garnish Yuzu peel.
Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) steps:
- 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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