Recipe: Eating on a Dime Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)

Recipe: Eating on a Dime Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) Delicious, fresh and tasty.

Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years). 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.

Cut the chicken thigh meat into bite sized pieces.

Microwave the komatsuna greens, put into cold water and squeeze out.

Remove the stems off the shiitake mushrooms and make decorative cuts in the caps.

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 achieve that.

Ingredients of Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)

1. Prepare of Mochi rice cakes.

2. It’s of Japanese dashi stock.

3. Prepare of ●Sake.

4. It’s of ●Mirin.

5. It’s of plus ●Soy sauce.

6. It’s of ★Salt.

7. It’s of Chicken thigh meat.

8. You need of to 4 Shiitake mushrooms.

9. You need of Dried wheat gluten (Fu).

10. It’s of Kamaboko.

11. It’s of Komatsuna.

12. You need of to 5 Quail eggs.

13. It’s of for garnish Mitsuba.

14. Prepare of for garnish Yuzu peel.

Bring the dashi stock to a boil.

The typical differences are the soup and the mochi rice cake shapes.

Kansai style is made with white miso soup with round shaped mochi.

On the other hand, in the Kanto region (east around Tokyo), people make mochi soup with soy sauce flavour clear soup with rectangular mochi rice cakes.

Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) instructions

1. 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..

2. Bring the dashi stock to a boil. I used a dashi pack (dashi tea bag) to keep it simple..

3. Add the shiitake mushrooms and chicken to the dashi stock and bring to a boil. Skim off any scum..

4. 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..

5. Chop the yuzu peel and mitsuba..

6. You can just use plain kamaboko slices…but to make decorative knotted ones, make three cuts in a slice as shown..

7. Push the top and bottom ends into the middle slit to make a knot..

8. 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) 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.

I make this year-round for breakfast for my mochi-loving husband.