Easiest Way to Make Homemade Edokko Zouni (Tokyo-style Mochi Soup)
Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Simple Way to Make Speedy Edokko Zouni (Tokyo-style Mochi Soup). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Baca Juga
Many things affect the quality of taste from Edokko Zouni (Tokyo-style Mochi Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Edokko Zouni (Tokyo-style Mochi Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Edokko Zouni (Tokyo-style Mochi Soup) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can cook Edokko Zouni (Tokyo-style Mochi Soup) using 12 ingredients and 5 steps. Here is how you cook that.
This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo. Use top-quality dashi stock. Recipe by Torakopantsu
Ingredients and spices that need to be Make ready to make Edokko Zouni (Tokyo-style Mochi Soup):
- 800 ml Dashi stock
- 4 Square mochi
- 150 grams Chicken thigh meat
- 1 â—‡Spinach or komatsuna
- 4 slice â—‡Naruto or kamaboko
- 1 dash â—‡Ito-mitsuba - mitsuba with long white stems
- 1 dash â—‡Yuzu peel
- The flavoring ingredients
- 1 tbsp Cooking sake
- 1 dash Mirin
- 1 to less then 2 tablespoons Soy sauce
- 1 pinch Salt
Steps to make 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 â—‡ ingredients.
- I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years.
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