Recipe: Delicious Edokko Zouni (Tokyo-style Mochi Soup)

Recipe: Delicious Edokko Zouni (Tokyo-style Mochi Soup) Delicious, fresh and tasty.

Edokko Zouni (Tokyo-style Mochi Soup). Edokko Zouni (Tokyo-style Mochi Soup) This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo. Ozouni (Mochi Rice Cake Soup for New Years) Ozoni (Japanese New Year's Soup) With Mochi, Chicken, and Vegetables Recipe. Every New Year's Day in Japan, families sit down to eat a bowl of ozoni, a soup studded with tender, chewy mochi and lots of other tasty bites.

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.

Ozouni (Mochi Rice Cake Soup for New Years) The mochi is round mochi, and the soup is light brown miso-based soup.

The ingredients in the dish are carrots, daikon, aonori (green dried seaweed) and so on.

You can have Edokko Zouni (Tokyo-style Mochi Soup) using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Edokko Zouni (Tokyo-style Mochi Soup)

1. It’s 800 ml of Dashi stock.

2. It’s 4 of Square mochi.

3. It’s 150 grams of Chicken thigh meat.

4. Prepare 1 of ◇Spinach or komatsuna.

5. You need 4 slice of ◇Naruto or kamaboko.

6. Prepare 1 dash of ◇Ito-mitsuba - mitsuba with long white stems.

7. You need 1 dash of ◇Yuzu peel.

8. It’s of The flavoring ingredients.

9. You need 1 tbsp of Cooking sake.

10. It’s 1 dash of Mirin.

11. It’s 1 of to less then 2 tablespoons Soy sauce.

12. Prepare 1 pinch of Salt.

The main characteristic of this dish is that the mochi has azuki bean paste inside.

Fukuoka-style The mochi is round mochi, and the soup is sumashi-jiru that uses flying fish.

Season the broth with the soy sauce and salt.

To serve: Pour a bit of soup into each bowl, to prevent the mochi from sticking to the bowl, then add the mochi, then the chicken, daikon, and carrot.

Edokko Zouni (Tokyo-style Mochi Soup) instructions

1. Cut the chicken into small pieces. Warm up the dashi stock (made with konbu seaweed, bonito flakes etc.) and add the cut chicken. Heat, and when it comes to the boil add the sake, mirin and soy sauce. Season with salt..

2. Toast the square mochi in a toaster oven or on a grill..

3. Quickly boil the spinach in salted water, cool in cold water and squeeze out tightly. Cut into easy-to-eat lengths. Cut the mitsuba into easy-to-eat sized pieces..

4. Put a piece of grilled mochi in a miso soup bowl, then pour in the soup from step 1 and add the ◇ ingredients..

5. I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years..

We're making Ozoni, Japanese Mochi Soup, whose clear soup gives it a beautiful presentation.

This excellent dashi broth is full of umami coming from kombu seaweed and bonito flakes. [recipe] The Kanto Style Ozoni.

Unlike white miso-based Ozoni enjoyed in western Japan (Kansai, Shikoku, and Kyushu regions), clear dashi-based soup is the mainstream in Tokyo and eastern Japan (Read this post to learn some of the differences between eastern and western Japan.).

The soup includes toasted mochi, chicken, and komatsuna (小松菜) - Japanese mustard spinach, usually harvested in.

In Kansai district ( Western Japan ) , the.