Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, edokko zouni (tokyo-style mochi soup). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

See recipes for Zoni Tokyo Style (Mochi in Japanese Soup) too. Making dashi stock is a pain and I hate that you need to dirty a pot to use mentsuyu! This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo.

Edokko Zouni (Tokyo-style Mochi Soup) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Edokko Zouni (Tokyo-style Mochi Soup) is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have edokko zouni (tokyo-style mochi soup) using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Edokko Zouni (Tokyo-style Mochi Soup):

1. Prepare 800 ml Dashi stock
2. Get 4 Square mochi
3. Make ready 150 grams Chicken thigh meat
4. Prepare 1 ◇Spinach or komatsuna
5. Prepare 4 slice ◇Naruto or kamaboko
6. Get 1 dash ◇Ito-mitsuba - mitsuba with long white stems
7. Get 1 dash ◇Yuzu peel
8. Get The flavoring ingredients
9. Get 1 tbsp Cooking sake
10. Make ready 1 dash Mirin
11. Prepare 1 to less then 2 tablespoons Soy sauce
12. Get 1 pinch Salt

Cook called zouni is a dish you eat in New Year in Japan, cooking rice cake or cooking it and cooking it in soup to eat. Tonight, we show you how to make Yakisoba at home! The most important thing is that Yakisoba Sauce! And boy - we think we nailed that Tokyo flavor. العربية 简体中文 Nederlands English Français Deutsch Italiano 日本語 Português Русский Español.

Instructions to make Edokko Zouni (Tokyo-style Mochi Soup):

1. Cut the chicken into small pieces. Warm up the dashi stock (made with konbu seaweed, bonito flakes etc.) and add the cut chicken. Heat, and when it comes to the boil add the sake, mirin and soy sauce. Season with salt.
2. Toast the square mochi in a toaster oven or on a grill.
3. Quickly boil the spinach in salted water, cool in cold water and squeeze out tightly. Cut into easy-to-eat lengths. Cut the mitsuba into easy-to-eat sized pieces.
4. Put a piece of grilled mochi in a miso soup bowl, then pour in the soup from step 1 and add the ◇ ingredients.
5. I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years.

Mochi, the tiny cakes made out of glutinous rice, are an important part of Japanese cuisine and culture. The preparation of mochi starts with a time-consuming process of pounding boiled or steamed rice, usually the glutinous mochigome variety until it forms into a thick and homogenous paste. Zouni (or o-zouni) is mochi cooked with vegetables and is usually eaten during the New Year along with Osechi Ryouri. Zouni differs from area to area and there is quite a difference between Eastern and Western Japan. Go to the content Go to the footer.

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