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Simple Way to Prepare Super Quick Homemade Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)



Vernon Goodman 2020-12-19

Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)
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We hope you got benefit from reading it, now let’s go back to fragrant with mitsuba and yuzu! ozouni (mochi rice cake soup for new years) recipe. 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 prepare Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years):
  1. Prepare 3 Mochi rice cakes
  2. Use 1000 ml Japanese dashi stock
  3. Prepare 50 ml ●Sake
  4. Prepare 2 tbsp ●Mirin
  5. Use 2 tbsp plus ●Soy sauce
  6. Take 1/2 tsp ★Salt
  7. Take 180 grams Chicken thigh meat
  8. Get 3 to 4 Shiitake mushrooms
  9. Get 30 grams Dried wheat gluten (Fu)
  10. Take 6 slice Kamaboko
  11. Use 1 Komatsuna
  12. Take 4 to 5 Quail eggs
  13. Provide 1 for garnish Mitsuba
  14. Take 1 for garnish Yuzu peel
Instructions to make Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years):
  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.

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