Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, ozoni. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Ozoni is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Ozoni is something which I have loved my whole life.
Compra cómodamente online desde donde quieras. Put the chicken in a colander. Boil a kettle of water and pour it. Ozoni (Japanese New Year Mochi Soup) is an important dish for the Japanese New Year.
To get started with this recipe, we have to first prepare a few components. You can cook ozoni using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Ozoni:
- Make ready 7 dried shiitake
- Get 4 C water
- Get 1 sheet Kombu
- Take 2 skin-on and bone-in chicken thighs
- Take 1 C katsuobushi
- Take Greens (mizuna, spinach, watercress, etc)
- Make ready 1 fat carrot
- Prepare 1 kamaboko
- Prepare 1 Tbsp soy sauce
- Get 1 Tbsp sake
- Take 1 Tbsp sea salt
- Prepare 2 stalks green onions, chopped
This recipe pulls from a variety of regional styles and family practices. Ozoni is a special soup with Mochi (rice cake) in it that you eat in the morning on New Year's Day in Japan. We decorate the house with Mochi to dedicate to the New Year, and eat it to celebrate and hope for a good year. We have a big meal called Osechi along with Ozoni, but we'll talk about that some other time.
Instructions to make Ozoni:
- Place dried shiitake in a bowl of warm water.
- Place kombu in a pot and fill with the 4C water. Slowly bring to a boil. Just before the water starts to boil, remove Kombu.
- Place chicken thighs in the broth and cook through. Remove the chicken and let it cool on a plate. Remove scum from the broth.
- Remove skin from the chicken and de-bone. Reserve chicken pieces.
- Pour katsuobushi into broth and bring back to boil for 30s. Turn off heat and let the katsuobushi sink to the bottom, then strain the broth.
- Squeeze shiitake over bowl and cut off the stems. Reserve the shiitake. Pour the shiitake water into the pot of broth, being careful not to pour the liquid at the bottom which has all the dirt. Add the soy sauce, sake, and sea salt to the broth.
- Bring the broth back to boil and blanch the greens. Remove the greens and reserve.
- Peel the carrot and cut 1/4in slices. Use sakura flower cutter to make the flower shapes from each slice. Place the flower carrots in the broth and simmer for 5min. Remove the carrots and reserve.
- Cut the kamoboko into 1/4in slices and place them into the broth. Add the shiitake into the broth.
- Warm up the mochi by following the package directions.
- To serve: pour 3 ladles of broth into bowl. Place mochi in the bowl. Arrange kamaboko, shiitake, chicken, greens, and carrot flowers around the mochi. Top with chopped green onion.
We decorate the house with Mochi to dedicate to the New Year, and eat it to celebrate and hope for a good year. We have a big meal called Osechi along with Ozoni, but we'll talk about that some other time. Ozoni is a special miso-based soup enjoyed in the morning on New Year's Day in Japan. The soup usually includes mochi (rice cake), and the preparation varies by region and household. The Japanese celebrate the New Year by feasting on Osechi Ryori (お節料理), traditional Japanese New Year food packed in lacquered boxes along with this special mochi soup called Ozoni (お雑煮).
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