Japanese Style Mochi Soup

Name: Japanese Style Mochi Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken thigh; Some Japanese style konbu broth; Some Grated carrot; Some Big root mud; Some Seaweed; Some Japanese hard mochi; Some Green vegetables; Some Yam Mud

by Pretty girl kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Japanese-style soup has first bowl, namely clear soup, pre-meal soup, which is clear and bottomless, and has a light taste; there are also boiled dishes, which are mixed boiled and stewed, which are generally more than two kinds of seasonal vegetables, plus katsuobushi broth and light soy sauce. , Sake, boiled over low heat and softened, each boiled separately to keep its original taste, and then prepare other dishes, the taste is very light, sweet and delicious, this cooking method comes from Kansai, different from Kanto, it is not often said Kanto cooking.
This soup is the soup that will be cooked during the New Year in Tokyo in Kanto, so it is the osechi.
Osechi OSECHI is the abbreviation of osechiku. In the first month of the new year, the food that has been decided since ancient times is to be offered to the gods. Then enjoy the offerings that have been removed, and thank the gods for their grace.
The current style of Osechi (OSECHI) began to evolve in the late Edo period. Since the late Edo period, the life of the people of Edo has become richer, and various things have been added to the New Year’s meals, but the meaning and reason for osechi is the same, that is, it can enrich the life of the New Year. Pray God bless the prosperity of the family.
No matter how far away the family members are, take down the offerings to the gods in the New Year, share the food with everyone, and bless the New Year. The same goes for Japan and other countries. Family gathering in the New Year, looking back on the past year and looking forward to the new year, drinking wine and eating feast. "

Ingredients

Japanese Style Mochi Soup

1. Put salt in a nonstick pan and heat the salt over medium heat.

2. Put the skin-on chicken thighs with the skin down, dry fry the chicken fat and pour out the chicken fat (if it is not a non-stick pan, you must put oil in the pan, and then add salt to fry).

3. The chicken skin oil is basically fried and turned into golden yellow and can be turned over.

4. Pour the chicken fat that has just been fried back into the pan to fry the chicken. This method of frying the chicken with chicken is the best way to bring out the umami taste of the chicken.

5. The lean chicken noodles can be taken out after being fried until golden brown. At the same time, pour out the chicken fat (does not need to be cooked, just to bring out the flavor. Adding salt can turn the glutamate in the chicken into sodium glutamate, and can also lock the gravy. The meat is delicious and juicy)

6. Cut the chicken thighs into pieces by reverse-grain cutting (reverse-grain cutting can prevent the gravy from flowing out)

7. Pour the kelp broth into the pot of fried chicken legs (Kombu broth is one of the essence of Japanese cuisine. You need to add a lot of seasonings when boiling. It is not a single boiled kelp. The heat should be controlled well. It is recommended to buy ready-made kelp. ).

8. Put kelp in the kelp broth (Japanese kelp is divided into many types, and ordinary kelp can be used at home).

9. Put the cabbage heart or baby cabbage (the cabbage is cleaned and broken by hand to quickly release the sweetness of the cabbage heart).

10. Simmer the cabbage on low heat until the heart of the cabbage is completely soft and the sweetness is released, then pick up the cabbage. Only the sweetness of the cabbage heart is taken. At this time, the sweetness and nutrition of the cabbage heart are also released in the soup.

11. At this time, all the essences of kelp, chicken thigh and cabbage heart are concentrated in the soup. Bring to a boil over low heat.

12. Put the cut chicken thighs into the soup. At this time, you can only cook it with a low heat in the hearth.

13. Take another dry pot, put the seaweed slices in, and roast until crispy (for those with Japanese-style barbecue nets, grill them with Japanese-style barbecue nets, and the grilled ones will be even and crispy).
14 Put the Japanese hard mochi into the oven and bake it softly. Wrap it with roasted seaweed and put it in a bowl.

14. Put the Japanese hard mochi in the oven and bake it out, wrap it with roasted seaweed and put it in a bowl.

15. Pour the yam mud.

16. Add the grated red and white radish.

17. Take out the chicken pieces from the soup and put them in a bowl (part of the chicken needs to be taken out just after it is cooked. This part of the chicken is the tender meat from eating it, and part of it is left in the soup to continue cooking. This part is to make the chicken aroma complete Released in the soup).

18. Pour the cooked soup into a bowl and it's done. (The soup is simmered on low heat for 30 minutes)

Tips:
Hard mochi is the key to this soup, which can be bought in supermarkets.

I think it’s very similar to the original rice cakes eaten during the New Year in Hong Kong, that is, the original rice cakes without any other ingredients, so friends who can’t buy Japanese hard mochi can use the original rice cakes, but it should be noted that Japanese hard mochi is more textured , Will not be very soft, but have a springy taste.