Ingredients for Ozoni
(serves 2)
4 Kirimochi - Rice Cake
50g Chicken Meat (1.76 oz)
Daikon Radish
Carrot
1 Satoimo - Japanese Taro
2 Shiitake Mushrooms
60g Komatsuna - Japanese Mustard Spinach (2.12 oz)
Kamaboko - Steamed Fish Cake
Yuzu Peel
Ozoni Soup Stock
(serves 4 - amount easy to make)
20g Kombu Kelp (0.705 oz)
20g Katsuobushi - Dried Bonito Flakes (0.705 oz)
1100ml Water (4.65 u.s. cup)
1/3 ~ 1/2 tsp Salt
1 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)
(serves 2)
4 Kirimochi - Rice Cake
50g Chicken Meat (1.76 oz)
Daikon Radish
Carrot
1 Satoimo - Japanese Taro
2 Shiitake Mushrooms
60g Komatsuna - Japanese Mustard Spinach (2.12 oz)
Kamaboko - Steamed Fish Cake
Yuzu Peel
Ozoni Soup Stock
(serves 4 - amount easy to make)
20g Kombu Kelp (0.705 oz)
20g Katsuobushi - Dried Bonito Flakes (0.705 oz)
1100ml Water (4.65 u.s. cup)
1/3 ~ 1/2 tsp Salt
1 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)
No comments:
Post a Comment