Recipe: Delicious Edokko Zouni (Tokyo-style Mochi Soup)

Edokko Zouni (Tokyo-style Mochi Soup). See recipes for Zoni Tokyo Style (Mochi in Japanese Soup) too. Making dashi stock is a pain and I hate that you need to dirty a pot to use mentsuyu! This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo.

Conventional Japanese new year celebration soup often characterised by stretchy mochi cakes floating within. Vegetables, meat, and mochi make zouni the heartiest soup on the list. Mochi fans with a sweet tooth should try their fall/winter exclusive kurumi shiruko, which is mochi in walnut soup. You can cook Edokko Zouni (Tokyo-style Mochi Soup) using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Edokko Zouni (Tokyo-style Mochi Soup)

1. It's 800 ml of Dashi stock.
2. You need 4 of Square mochi.
3. It's 150 grams of Chicken thigh meat.
4. You need 1 of ◇Spinach or komatsuna.
5. You need 4 slice of ◇Naruto or kamaboko.
6. It's 1 dash of ◇Ito-mitsuba - mitsuba with long white stems.
7. It's 1 dash of ◇Yuzu peel.
8. It's of The flavoring ingredients.
9. You need 1 tbsp of Cooking sake.
10. It's 1 dash of Mirin.
11. You need 1 of to less then 2 tablespoons Soy sauce.
12. You need 1 pinch of Salt.

Cook called zouni is a dish you eat in New Year in Japan, cooking rice cake or cooking it and cooking it in soup to eat. Tonight, we show you how to make Yakisoba at home! The most important thing is that Yakisoba Sauce! And boy - we think we nailed that Tokyo flavor. العربية 简体中文 Nederlands English Français Deutsch Italiano 日本語 Português Русский Español.

Edokko Zouni (Tokyo-style Mochi Soup) step by step

1. 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..
2. Toast the square mochi in a toaster oven or on a grill..
3. 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..
4. Put a piece of grilled mochi in a miso soup bowl, then pour in the soup from step 1 and add the ◇ ingredients..
5. I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years..

Mochi, the tiny cakes made out of glutinous rice, are an important part of Japanese cuisine and culture. The preparation of mochi starts with a time-consuming process of pounding boiled or steamed rice, usually the glutinous mochigome variety until it forms into a thick and homogenous paste. 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. Go to the content Go to the footer.

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