Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, edokko zouni (tokyo-style mochi soup). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Edokko Zouni (Tokyo-style Mochi Soup) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Edokko Zouni (Tokyo-style Mochi Soup) is something which I’ve loved my entire life. They’re nice and they look wonderful.
See recipes for Zoni Tokyo Style (Mochi in Japanese Soup) too. Ozoni is a special soup that we eat in the morning on New Year's Day in Japan. It usually includes mochi (rice cake) and the preparation varies both by There are numerous regional variations in Japan but we usually divide into two types - Kanto (Tokyo area) style and Kansai (Kyoto area) style.
To begin with this particular recipe, we must first prepare a few ingredients. You can have edokko zouni (tokyo-style mochi soup) using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Edokko Zouni (Tokyo-style Mochi Soup):
- Make ready 800 ml Dashi stock
- Prepare 4 Square mochi
- Get 150 grams Chicken thigh meat
- Prepare 1 ◇Spinach or komatsuna
- Make ready 4 slice ◇Naruto or kamaboko
- Take 1 dash ◇Ito-mitsuba - mitsuba with long white stems
- Make ready 1 dash ◇Yuzu peel
- Prepare The flavoring ingredients
- Get 1 tbsp Cooking sake
- Get 1 dash Mirin
- Prepare 1 to less then 2 tablespoons Soy sauce
- Make ready 1 pinch Salt
Zouni (or o-zouni) is mochi cooked with vegetables and is usually eaten during the New Year along with Osechi Ryouri. Zouni differs from area to area and there is quite a difference between Eastern and Western Japan. For example, around the Tokyo area, it is usually made with clear soup and. Noodles are Tokyo style, less chewy or alkaline than their Sapporo counterparts.
Steps to make Edokko Zouni (Tokyo-style Mochi Soup):
- Cut the chicken into small pieces. Warm up the dashi stock (made with konbu seaweed, bonito flakes etc.) and add the cut chicken. Heat, and when it comes to the boil add the sake, mirin and soy sauce. Season with salt.
- Toast the square mochi in a toaster oven or on a grill.
- Quickly boil the spinach in salted water, cool in cold water and squeeze out tightly. Cut into easy-to-eat lengths. Cut the mitsuba into easy-to-eat sized pieces.
- Put a piece of grilled mochi in a miso soup bowl, then pour in the soup from step 1 and add the ◇ ingredients.
- I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years.
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