Fragrant With Mitsuba And Yuzu! Ozouni (Mochi Rice Cake Soup For New Years)

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years). One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. 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 cook that.

I've made this so many times I've lost count.
I make this year-round for breakfast for my mochi-loving husband.
If you do up to Step 4 the night before, it's easy to make in the morning.

For the dashi stock, you can just use 1 tablespoon of dashi stock granules in 5 cups (1000 ml) of water.

When adding salt in Step 4, be sure to taste it while you add it since different types of salt have different levels of saltiness.

If you have mari-bu (decorative ball shaped fu) the soup becomes very New Year-sy and festive. For 2 to 3 servings. Recipe by ruruchirin

Ingredients and spices that need to be Get to make Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years):

1. 3 Mochi rice cakes
2. 1000 ml Japanese dashi stock
3. 50 ml ●Sake
4. 2 tbsp ●Mirin
5. 2 tbsp plus ●Soy sauce
6. 1/2 tsp ★Salt
7. 180 grams Chicken thigh meat
8. 3 to 4 Shiitake mushrooms
9. 30 grams Dried wheat gluten (Fu)
10. 6 slice Kamaboko
11. 1 Komatsuna
12. 4 to 5 Quail eggs
13. 1 for garnish Mitsuba
14. 1 for garnish Yuzu peel

Steps to make 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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