Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chinese-style ozouni (mochi cake soup) flavored with pure sesame oil. It is 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 favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil is something that I’ve loved my entire life.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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!
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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 Carrot
- Prepare Cooked bamboo shoots in brine
- Take Shiitake mushrooms
- Prepare Chicken thigh
- Prepare Pure sesame oil
- Get Dashi stock
- Get Salt
- Prepare Soy sauce
- Prepare Sake
- Make ready Mochi (rice cakes)
- Prepare to garnish Mitsuba
Cut the chicken breast meat into small bite sized pieces. 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.
Instructions 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.
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. Kanto style Ozoni soup is made with Kelp (konbu) and bonito (Katsuo. Once the chicken is lightly colored, place the shiitake mushrooms, daikon radish, carrot, taro and kamaboko into the soup to heat. Warm up the toasted kirimochi in the soup.
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