Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, fragrant with mitsuba and yuzu! ozouni (mochi rice cake soup for new years). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Great recipe for Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years). I've made this so many times I've lost count.

To begin with this particular recipe, we must 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 it.

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

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

Bring the dashi stock to a boil. Ozoni is one of Japan's traditional New Year's foods. It comes in many forms depending on the locale and family, but it always features a seasoned broth with tender and chewy pieces of mochi (glutinous rice cake). This recipe pulls from a variety of regional styles and family practices.

Steps 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.

I make this year-round for breakfast for my mochi-loving husband. Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) The typical differences are the soup and the mochi rice cake shapes. Kansai style is made with white miso soup with round shaped mochi. On the other hand, in the Kanto region (east around Tokyo), people make mochi soup with soy sauce flavour clear soup with rectangular mochi rice cakes. I make this year-round for breakfast for my mochi-loving husband..

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