Zoni Tokyo Style (Mochi In Japaneseâ Soup)

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, Zoni Tokyo Style (Mochi in Japanese Soup). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Zoni Tokyo Style (Mochi in Japanese Soup) is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It is easy, it's fast, it tastes yummy. They're nice and they look wonderful. Zoni Tokyo Style (Mochi in Japanese Soup) is something that I have loved my entire life.

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As for the number of servings that can be served to make Zoni Tokyo Style (Mochi in Japanese Soup) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Zoni Tokyo Style (Mochi in Japanese Soup) estimated approx 30 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Zoni Tokyo Style (Mochi in Japanese Soup) using 15 ingredients and 7 steps. Here is how you cook it.

Zoni is Traditional Japanese soup with rice cakes and vegetables, which we eat for New Year's breakfast. Each region has each Zoni. My recipe is Tokyo style as Tokyo is my mum's hometown.
#New Year's cuisine #Japanese #mochi

Ingredients and spices that need to be Take to make Zoni Tokyo Style (Mochi in Japanese Soup):

1. 1.2 L Dashi broth
2. 120 g chicken thigh
3. 1 tsp soy sauce (for chicken)
4. 1 tsp sake (for chicken)
5. 50 g carrot
6. 50 g Daikon radish
7. 4 small taros
8. 4 Shiitake mushrooms (dried)
9. 2 bunches Japanese mustard spinach
10. Edible clovers for topping (optional)
11. Yuzu peel for topping (optional)
12. 2 tbsp soy sauce : (A)
13. 1 tbsp mirin : (A)
14. salt for taste
15. 4-8 pieces square mochi

Instructions to make to make Zoni Tokyo Style (Mochi in Japanese Soup)

1. Cut the Daikon and the carrot into quarter slices. Cut the chicken thigh. Peel the taro's skin and cut into bite-size chunks. Reconstitute the Shiitake mushrooms and slice them. Slice the kamaboko.
2. Boil the Japanese mustard spinach and soak it in cold water. Drain the excess water and cut into 5 cm long.
3. Drizzle the soy sauce and the cooking Sake to the chicken.
4. Blanch the Daikon. Boil the taro for a few minutes and soak it in cold water.
5. Pour the Dashi broth in a pan. Put the Daikon, the carrot, the taro, and the shiitake mushrooms to heat. When it boils, add the kamaboko and the chicken to cook until the chicken becomes soft and the vegetables are cooked.
6. Add the condiments (A) and the salt to taste.
7. Put the grilled mochi in a bowl and pour the soup. Add the Japanese mustard spinach, the edible clovers and the yuzu peel.

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