Edokko Zouni (Tokyo-style Mochi Soup)

Name: Edokko Zouni (Tokyo-style Mochi Soup)
Yield: 4 servings
Cuisine: American
Ingredients: 800 ml Dashi stock; 4 Square mochi; 150 grams Chicken thigh meat; 1 ◇Spinach or komatsuna; 4 slice ◇Naruto or kamaboko; 1 dash ◇Ito-mitsuba - mitsuba with long white stems; 1 dash ◇Yuzu peel; 1 tbsp Cooking sake; 1 dash Mirin; 1 to less then 2 tablespoons Soy sauce; 1 pinch Salt

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

4 servings

800 mlDashi stock
4Square mochi
150 gramsChicken thigh meat
1◇Spinach or komatsuna
4 slice◇Naruto or kamaboko
1 dash◇Ito-mitsuba - mitsuba with long white stems
1 dash◇Yuzu peel
The flavoring ingredients
1 tbspCooking sake
1 dashMirin
1to less then 2 tablespoons Soy sauce
1 pinchSalt

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Steps

1

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.
2

Toast the square mochi in a toaster oven or on a grill.
3

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.
4

Put a piece of grilled mochi in a miso soup bowl, then pour in the soup from step 1 and add the ◇ ingredients.
5

I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years.