Zouni ( 雑煮 )
Ingredients:
Mochi 4
Chicken breast or thigh -- cut into small pieces
from leftNegi ( small leak )
Hakusai
boiled shrimp
Mitsuba
"A"
Tsuyu-no-moto 4 Table spn
Sake(Japanese alcohol ) 1 Table spn
Shouyu ( soy sauce ) 2 Table spn
Mirin 1 Table spn
water 4 cups
1. Boil "A" and put Chicken and Hakusai2. Bake Mochi in the gas grill 3 minutes and turn over, then 2minutes in smallest heat.
If you don't have the grill, you can put Mochi in the soup directly, and boil it 5 minutes.
3. Put baked Mochi and other ingredients in #1 except Mitsuba. Boil it 1~2 minutes. Serve it in a bowl, and put Mitsuba on it.It is very easy! Please try it.
If you don't like Mochi, Japanese noodle Soba and Somen are good with this soup.
2 comments:
This is very interesting - I know there are many regional differences when it comes to ozouni soup!! Thanks for sharing your style - maybe I'll try doing it that way next year, with Chinese nappa instead of spinach.
I made mine with eringi/enoki/shitake mushrooms, carrot, daikon, fishcake, spinach, mitsuba...forgot this in English - trefoil maybe?, snow peas, and chicken bits in dashi base.
Some of my friends put tangerine (mikan) juice in kurikinton for a fresh taste!
Does your family like o-sechi foods? My husband only likes a few things, so I don't make much - only: kurikinton, kuromame, oshiruko, ozouni, and datemaki(only I like this one). I think store-bought are way too salty/sweet and packed with scary preservatives, so I avoid them. I will send you an interesting article on that later.
Enjoy o-mochi but be careful not to choke! :)
Hi, Beebee!
Happy New Year!
Thank you for your comment.I think you are a very nice cook!It is amazing that you made kurikinton,kuromame, oshiruko,ozouni,datemaki.Lately, my friend Vivian sent me the text about additives.I'm so agree with you about prepared-food.
I'm going to write healthy home-made food for a while.
See you later!
Post a Comment