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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make 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 tasty. This will be really delicious.

Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is something that I have loved my whole life. They are nice and they look fantastic.

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

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