Easiest Way to Prepare Perfect Zoni Tokyo Style Mochi in Japanese  Soup

Without fail making ultimate Zoni Tokyo Style (Mochi in Japanese  Soup) easy, yummy, practical.

Good Evening every body, at this time you get present recipe Zoni Tokyo Style (Mochi in Japanese  Soup) with 15 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 7 stages of easy cooking Zoni Tokyo Style (Mochi in Japanese  Soup).

Ingredients for Zoni Tokyo Style (Mochi in Japanese  Soup)

1. Prepare 1.2 L : Dashi broth.

2. Needed 120 g : chicken thigh.

3. Needed 1 tsp : soy sauce (for chicken).

4. Prepare 1 tsp : sake (for chicken).

5. Prepare 50 g : carrot.

6. Needed 50 g : Daikon radish.

7. Needed 4 : small taros.

8. Needed 4 : Shiitake mushrooms (dried).

9. Needed 2 bunches : Japanese mustard spinach.

10. Prepare : Edible clovers for topping (optional).

11. Prepare : Yuzu peel for topping (optional).

12. Prepare 2 tbsp : soy sauce : (A).

13. Prepare 1 tbsp : mirin : (A).

14. Prepare : salt for taste.

15. Prepare 4-8 pieces : square mochi.

If all ingredients Zoni Tokyo Style (Mochi in Japanese  Soup) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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