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

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, simple chicken ozoni (mochi soup) (kanto style). One of my favorites food recipes. For mine, I am going to 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 well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Simple Chicken Ozoni (Mochi Soup) (Kanto Style) is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have 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. 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. Take 30 grams Carrots (sliced into 5-mm thick wedges, or cut into florets)
  4. Get 2 Shiitake mushrooms (quartered)
  5. Prepare 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. Get 2 to 4 Mochi (rice cakes)
  9. Take 5 grams Bonito-based dashi stock granules
  10. Get 1/2 tbsp Soy sauce
  11. Prepare 1 tsp Salt
  12. Take 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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