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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, simple chicken ozoni (mochi soup) (kanto style). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. 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 is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to 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 that.

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. Get 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. Get 50 grams Taro root (sliced into 1-cm thick rounds)
  6. Prepare 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. Get 5 grams Bonito-based dashi stock granules
  10. Prepare 1/2 tbsp Soy sauce
  11. Prepare 1 tsp Salt
  12. Prepare 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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