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Step-by-Step Guide to Prepare Award-winning Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)

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Everybody knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. However, we do not always have the time or the power that this type of lifestyle demands. When our work day is done, most people do not want to go to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super difficult. If you are diligent you’ll get all of the activity and healthy food choices you need. Here are some tips to be as healthful as possible.

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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 do that.

The ingredients needed to cook Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years):

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