Best 4 Mochi Ball Soup A Traditional New Years Japanese Dish Recipes

OZONI (MOCHI SOUP)

Steps:

• Make the chicken stock: Rinse the chicken parts. In a pot, bring the chicken, 1 1/2 teaspoons salt and 2 quarts water to a simmer over medium-high heat. Continue to cook at a low simmer for 30 minutes, reducing the heat as needed to prevent a full boil (which would cloud the broth).
• Strain the broth and discard the chicken or reserve the meat for another use. Add the mirin to the broth and set aside.
• Bring a medium saucepan of water to a boil. Add the satoimo and blanch until the skin is soft enough to slip off easily, about 3 minutes. Drain the satoimo, then use a spoon to scrape off the skin. Slice the satoimo into ¼-inch-thick rounds, then transfer them to a small saucepan. Add enough of the chicken broth to cover. Bring to a boil over high, then reduce the heat to simmer until soft, about 15 minutes.
• In lacquerware soup bowls or other small bowls, neatly arrange mizuna, satoimo and 1 or 2 slices of Naruto. Peel one or two long strips from the yuzu, then cut the strips very thinly crosswise. In a medium saucepan, reheat the chicken stock. Taste and adjust salt as needed.
• To serve, heat the mochi until puffy and soft, for a few minutes in a toaster oven or under the broiler, or 30 seconds on high in a microwave, and add it to the bowls. Immediately ladle about 1/2 cup hot broth into each bowl - before the mochi hardens - and garnish with a pinch of yuzu peel.

MOCHI BALL SOUP - A TRADITIONAL NEW YEAR'S JAPANESE DISH

Steps:

• 1. In a medium pot combine water, shrimp, salt, bouillon and daikon. Boil until bouillon cubes are dissolved. Turn down to simmer.
• 2. In a medium bowl, combine mochiko, ham, salt and pepper, mix together. Gradually add the chicken broth to make dough. Form 1/2 inch dough balls, use mochiko on your hands so the dough does not stick and make a mess.
• 3. In a medium bowl, combine all the ingredients to make 1/2 inch pork ball. Slightly dampen your hands with water so the pork does not stick.
• 4. Turn your soup stock heat back up and add all the mochi balls and pork balls. Cook for 4 to 6 minutes, and until the mochi balls start floating to the top.
• 5. Variations and options: you can add vegetables, such as carrots, watercress, spinach, chinese cabbage, chinese squash, mustard cabbage, etc.
• 6. Serve hot in soup bowls, garnish with fish cake, green onions, chinese parsley.

EASY MOCHI

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

OZONI (JAPANESE NEW YEAR MOCHI SOUP - KANTO STYLE)

Steps:

• Gather all the ingredients.
• Cut the chicken into bite-size pieces and put them in a small bowl, add ¼ tsp kosher salt.
• Add 1 Tbsp sake and mix well with hands. Let the chicken marinated for 15 minutes.
• Meanwhile, blanch the komatsuna or spinach in boiling water and cook until tender (do not overcook). Soak in iced water after removing from pot to stop cooking further.
• Squeeze the water out and cut the komatsuna into 1 ½ inch (3 cm) length.
• Make a knot with each mitsuba's stem. Peel the yuzu skin.
• If there is too much pith (the white fuzzy thing) was removed along with yuzu's skin, trim with knife. Julienne the yuzu peel very thinly.
• Add 4 cups (960 ml) dashi in a large saucepan or pot and bring it to boil. Once boiling, add the chicken pieces.
• Once all the chicken is added, cover to cook for 5-7 minutes, depending on the size of chicken.
• Once the chicken is cooked, skim the foam and fat on the surface.
• Add 1 Tbsp sake, 1 Tbsp soy sauce, and 1 tsp kosher salt. Mix well and keep it on simmer.
• When everything else is ready, start toasting mochi in a toaster oven. Optionally you can do this on a frying pan or oven as well.
• Serve the chicken and soup, add the mochi and komatsuna, and finally topped with mitsuba and yuzu. Enjoy immediately.