Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chinese-style ozouni (mochi cake soup) flavored with pure sesame oil. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil is something which I’ve loved my whole life. They are nice and they look wonderful.
Great recipe for Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil. I love the flavor of our family's standard ozouni that we have every year, but this recipe is in response to requests for something different! Even without adding any special ingredients, the fragrance of pure.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil:
- Make ready 1/2 Carrot
- Get 150 grams Cooked bamboo shoots in brine
- Take 4 Shiitake mushrooms
- Get 1/2 Chicken thigh
- Prepare 2 tbsp Pure sesame oil
- Get 900 ml Dashi stock
- Take 1/3 tsp Salt
- Prepare 2 tsp Soy sauce
- Take 1/2 tbsp Sake
- Make ready 4 Mochi (rice cakes)
- Get 1 to garnish Mitsuba
The typical differences are the soup and the mochi rice cake shapes. Kansai style is made with white miso soup with round shaped mochi. On the other hand, in the Kanto region (east around Tokyo), people make mochi soup with soy sauce flavour clear soup with rectangular mochi rice cakes. Ozoni - Japanese New Year's Mochi Soup (お雑煮 ) I'm obsessed with mochi.
Steps to make Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil:
- 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.
- Cut the chicken breast meat into small bite sized pieces. Add 1 tablespoon of pure sesame oil and mix.
- 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.
- Add salt, soy sauce and sake to season the soup, plus 1 tablespoon of pure sesame oil.
- 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.
I must have eaten enough mochi in my lifetime to fill Fort Knox. It's been an ongoing thing since I was a little girl. My mother used to boil mochi and sprinkle kinako (soy bean flour) and sugar on top as a dessert. She would make two at a time but I always. Ozoni is a traditional Japanese dish served on New Year's Day.
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