JUNE'S OZONI
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 8
Steps:
- Make chicken stock by cooking chicken breasts in 8 cups boiling water and 2 teaspoons salt. Cook in boiling water for 10 minutes, (add dried scallops here if you like) then lower heat and cook for about 30 minutes. While making stock, wash and drain all vegetables. Cut mizuna into 2 strips (you won't need much of this-just to add green color). Slice the kamaboko fairly thin. Put a few mochi into toaster and toast until puffy.
- Remove chicken from stock onto a plate. While chicken is cooling, strain the soup in either cheesecloth or some kind of cloth to strain* to a clean pot. Add the carrots and daikon and cook until tender (about 10 to 15 minutes). (Shred 1 breast of chicken and add to broth. Save the rest to make chicken salad or whatever for another time.) Check flavor and add salt if needed. Just before serving, put mizuna in soup just to parboil-must be crunch/crisp. Put toasted mochi in a bowl, pour the soup over mochi, then put several slices of kamaboko on top and serve.
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Blessed Mangena
[email protected]This ozoni was absolutely delicious! I loved the combination of flavors and textures. I will definitely be making it again.
Enis Cehajic
[email protected]I'm not sure what I did wrong, but my ozoni turned out really bland. I think I might have forgotten to add the salt.
XtylisH SheZi
[email protected]This ozoni was delicious! I loved the combination of flavors and textures. I would definitely make it again.
Taqweel Zeeshan
[email protected]I'm a big fan of ozoni, and this recipe is one of the best I've tried. The broth was flavorful and the vegetables were cooked perfectly. I will definitely be making this again.
Alex Gutt
[email protected]This ozoni was a bit too salty for my taste. I think I would have liked it more if I had used less soy sauce.
Che Egirl
[email protected]I've never had ozoni before, but I really enjoyed this recipe. It was light and flavorful, and the vegetables were cooked perfectly.
Subman64
[email protected]This ozoni was a great way to use up leftover vegetables. It was also very flavorful and satisfying.
Joseph Peebles
[email protected]I'm not a big fan of ozoni, but this recipe was pretty good. I would definitely make it again.
Tatiana Holingova
[email protected]This ozoni was absolutely delicious! I loved the combination of flavors and textures.
biplov Sarkar
[email protected]I'm not sure what I did wrong, but my ozoni turned out really watery. I think I might have added too much water.
Mina sharma
[email protected]This ozoni was easy to make and very delicious. I will definitely be making it again.
Jaxiel Ortiz
[email protected]I followed the recipe exactly and my ozoni turned out great! The broth was flavorful and the vegetables were cooked perfectly.
syed muhammmad baqir
[email protected]This ozoni was a bit bland for my taste. I think I would have liked it more if I had added more dashi broth or soy sauce.
1not matt
[email protected]I made this ozoni for my family and they all loved it! The soup was hearty and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
john precious
[email protected]This ozoni was delicious! The broth was flavorful and the vegetables were cooked perfectly. I especially loved the addition of the yuzu zest, which gave the soup a bright and citrusy flavor.
Clement Simpson
[email protected]I'm not usually a fan of ozoni, but this recipe changed my mind. The dashi broth was so rich and savory, and the vegetables were cooked to perfection. I'll definitely be making this again.
Odoki Bonsoizibe
[email protected]This ozoni recipe was a hit at my dinner party! The broth was flavorful and the vegetables were cooked perfectly. I especially loved the addition of the mochi, which gave the soup a chewy texture.