Simple Chicken Ozoni (Mochi Soup) (Kanto Style)

Cooking could be one of the oldest skills in the world. That does not imply that there are any limits to this knowledge available to your chef curious about enhancing his or her abilities. Also the cooks pros, can constantly find recipes, methods in addition to processes to improve their own kitchen abilities, so lets try this Simple Chicken Ozoni (Mochi Soup) (Kanto Style) recipe, so we hope you want it.

1. Ingredients of Simple Chicken Ozoni (Mochi Soup) (Kanto Style)

2. Simple Chicken Ozoni (Mochi Soup) (Kanto Style) step by step

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

Cooking Tips

The garlic cooks quickly in 20 minutes (perhaps less as it is dependent upon how popular the pan is). If the garlic is cooked too long, it will taste not quite pleasant and reduce its odor. If you would like to add garlic, make sure you add it so it will not burn.

You can cook Simple Chicken Ozoni (Mochi Soup) (Kanto Style) using 12 ingredients and 4 steps. Here is how you achieve it.

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

1. You need of Chicken thigh (chopped into 2- to 3-cm cubes).
2. Prepare of Daikon radish (sliced into 5-mm thick wedges).
3. You need of Carrots (sliced into 5-mm thick wedges, or cut into florets).
4. You need of Shiitake mushrooms (quartered).
5. Prepare of Taro root (sliced into 1-cm thick rounds).
6. It's of Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths).
7. Prepare of Yuzu peel (Thinly sliced).
8. Prepare of to 4 Mochi (rice cakes).
9. It's of Bonito-based dashi stock granules.
10. Prepare of Soy sauce.
11. You need of Salt.
12. Prepare of Sake.

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

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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