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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, simple chicken ozoni (mochi soup) (kanto style). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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

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

The ingredients needed to make Simple Chicken Ozoni (Mochi Soup) (Kanto Style):
  1. Take 100 grams Chicken thigh (chopped into 2- to 3-cm cubes)
  2. Make ready 50 grams Daikon radish (sliced into 5-mm thick wedges)
  3. Take 30 grams Carrots (sliced into 5-mm thick wedges, or cut into florets)
  4. Prepare 2 Shiitake mushrooms (quartered)
  5. Get 50 grams Taro root (sliced into 1-cm thick rounds)
  6. Get 80 grams Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths)
  7. Take 1 dash Yuzu peel (Thinly sliced)
  8. Prepare 2 to 4 Mochi (rice cakes)
  9. Make ready 5 grams Bonito-based dashi stock granules
  10. Take 1/2 tbsp Soy sauce
  11. Make ready 1 tsp Salt
  12. Make ready 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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