Good Idea to Cooking Tasty Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)

Hoping to dine Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful instructions on cooking a Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) like a famous chef made.

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. To make fragrant with mitsuba and yuzu! ozouni (mochi rice cake soup for new years) you need 14 ingredients and 8 steps. Here is how you achieve it.

To make an unforgettable Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years), here are the materials required:

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

After preparing the components, next you are ready to cook your 5-star Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years) by following the instructions below:

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..

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

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