Ozoni with Mochi Cakes
⏳ Time
25 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Ozoni with Mochi Cakes
Ingredients
- Salmon - 3.5 oz
- Poultry - 6.3 oz
- Shimeji mushrooms - 0.6 oz
- Daikon - 3.5 oz
- Fresh basil leaves - 0.7 oz
- Potato - 1.1 oz
- Carrot - 0.7 oz
- Glutinous Rice Flour - 0.6 oz
- Dashi powder - 0.1 oz
- Sake - 1 fl oz
- Soy Sauce - 1 fl oz
- Water - 20 fl oz
- Olive Oil - 0 fl oz
Step by Step guide
Step 1
Slice the chicken and salmon into thin long pieces; peel the potato and carrot, and cut them into 0.5 cm slices; bring 600 ml of water to a boil, add dashi powder, stir, and toss in the sliced vegetables.
Step 2
Sauté the chicken in a hot skillet with olive oil for 2 minutes, then add it to the vegetables; sauté the salmon on one side for 1 minute and also add it to the vegetables.
Step 3
Trim the stems of the mushrooms, make a star-shaped cut on the caps, and add the caps to the soup. Cook for 15 minutes, skimming off the foam.
Step 4
Peel and grate the daikon on a fine grater, squeeze out some moisture; mix the daikon with the flour.
Step 5
Form 2 cakes with a diameter of 5–6 cm and a thickness of 1 cm, and fry them without oil in a preheated skillet until lightly golden brown, about 2 minutes on each side.
Step 6
Blanch the spinach in hot water and rinse it in cold water to prevent overcooking; add sake, soy sauce, and salt to taste to the soup.
Step 7
Arrange the fish, meat, and vegetables on plates, add spinach, a mochi cake, pour in the broth, and serve.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.