Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil
Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chinese-style ozouni (mochi cake soup) flavored with pure sesame oil. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook chinese-style ozouni (mochi cake soup) flavored with pure sesame oil using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil:
  1. Get Carrot
  2. Make ready Cooked bamboo shoots in brine
  3. Take Shiitake mushrooms
  4. Take Chicken thigh
  5. Prepare Pure sesame oil
  6. Prepare Dashi stock
  7. Make ready Salt
  8. Make ready Soy sauce
  9. Take Sake
  10. Get Mochi (rice cakes)
  11. Get to garnish Mitsuba
Instructions to make Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil:
  1. Cut the carrot into strips. Wash the bamboo shoot well, soak in water to remove the bitterness, and slice thinly. Cut the stems off the shiitake mushrooms and slice thinly.
  2. Cut the chicken breast meat into small bite sized pieces. Add 1 tablespoon of pure sesame oil and mix.
  3. Put the Japanese dashi stock plus the ingredients from Steps 1 and 2 into a pan, and bring to a boil. Remove any scum, and simmer over medium heat for about 5 minutes.
  4. Add salt, soy sauce and sake to season the soup, plus 1 tablespoon of pure sesame oil.
  5. Cook the mochi cakes in a oven until puffy and browned. Put them in serving bowls, pour the Step 4 soup over, add some roughly chopped mitsuba as garnish and serve.

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