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

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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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 must 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 Make ready 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

Instructions 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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So that's going to wrap this up with this special food Steps to Make Perfect Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years). Thanks so much for your time. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!