Simple Chicken Ozoni (Mochi Soup) (Kanto Style)
Simple Chicken Ozoni (Mochi Soup) (Kanto Style)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, simple chicken ozoni (mochi soup) (kanto style). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have simple chicken ozoni (mochi soup) (kanto style) using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Simple Chicken Ozoni (Mochi Soup) (Kanto Style):
  1. Prepare 100 grams Chicken thigh (chopped into 2- to 3-cm cubes)
  2. Prepare 50 grams Daikon radish (sliced into 5-mm thick wedges)
  3. Make ready 30 grams Carrots (sliced into 5-mm thick wedges, or cut into florets)
  4. Make ready 2 Shiitake mushrooms (quartered)
  5. Make ready 50 grams Taro root (sliced into 1-cm thick rounds)
  6. Make ready 80 grams Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths)
  7. Get 1 dash Yuzu peel (Thinly sliced)
  8. Make ready 2 to 4 Mochi (rice cakes)
  9. Prepare 5 grams Bonito-based dashi stock granules
  10. Take 1/2 tbsp Soy sauce
  11. Get 1 tsp Salt
  12. Get 2 tsp Sake
Steps to make Simple Chicken Ozoni (Mochi Soup) (Kanto Style):
  1. Bring 800 ml water to a boil, add the chicken, and simmer for 20 to 30 minutes while skimming the scum. Add the bonito dashi, soy sauce, salt and sake to season.
  2. Parboil the daikon radish, carrots, and taro root separately.
  3. Add the shiitake mushrooms to the broth from Step 1, add the daikon, carrots, and taro root, and briefly heat.
  4. Put grilled mochi in a bowl with the soup from Step 3, then garnish with parboiled komatsuna and yuzu.

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