Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil
Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chinese-style ozouni (mochi cake soup) flavored with pure sesame oil. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chinese-style ozouni (mochi cake soup) flavored with pure sesame oil using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil:
  1. Make ready 1/2 Carrot
  2. Get 150 grams Cooked bamboo shoots in brine
  3. Get 4 Shiitake mushrooms
  4. Get 1/2 Chicken thigh
  5. Prepare 2 tbsp Pure sesame oil
  6. Take 900 ml Dashi stock
  7. Take 1/3 tsp Salt
  8. Make ready 2 tsp Soy sauce
  9. Prepare 1/2 tbsp Sake
  10. Get 4 Mochi (rice cakes)
  11. Take 1 to garnish Mitsuba
Instructions to make Chinese-Style Ozouni (Mochi Cake Soup) Flavored With Pure Sesame Oil:
  1. Cut the carrot into strips. Wash the bamboo shoot well, soak in water to remove the bitterness, and slice thinly. Cut the stems off the shiitake mushrooms and slice thinly.
  2. Cut the chicken breast meat into small bite sized pieces. Add 1 tablespoon of pure sesame oil and mix.
  3. Put the Japanese dashi stock plus the ingredients from Steps 1 and 2 into a pan, and bring to a boil. Remove any scum, and simmer over medium heat for about 5 minutes.
  4. Add salt, soy sauce and sake to season the soup, plus 1 tablespoon of pure sesame oil.
  5. Cook the mochi cakes in a oven until puffy and browned. Put them in serving bowls, pour the Step 4 soup over, add some roughly chopped mitsuba as garnish and serve.

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