Fragrant With Mitsuba and Yuzu! Ozouni (Mochi Rice Cake Soup for New Years)

• 3 Mochi rice cakes
• 1000 ml Japanese dashi stock
• 50 ml Sake
• 2 tbsp Mirin
• 2 tbsp plus Soy sauce
• 1/2 tsp Salt
• 180 grams Chicken thigh meat
• 3 to 4 Shiitake mushrooms
• 30 grams Dried wheat gluten (Fu)
• 6 slice Kamaboko
• 1 Komatsuna
• 4 to 5 Quail eggs
• 1 for garnish Mitsuba
• 1 for garnish Yuzu peel

1. Cut the chicken thigh meat into bite sized pieces.
2. Microwave the komatsuna greens, put into cold water and squeeze out.
3. Cut into 4 cm pieces.
4. Remove the stems off the shiitake mushrooms and make decorative cuts in the caps.
5. Bring the dashi stock to a boil.
6. I used a dashi pack (dashi tea bag) to keep it simple.
7. Add the shiitake mushrooms and chicken to the dashi stock and bring to a boil.
8. Skim off any scum.
9. Add the flavoring ingredients, and adjust the seasoning with salt.
10. Add the fu, simmer for about 5 minutes over medium heat, add the grilled mochi cakes and bring to a boil.
11. Chop the yuzu peel and mitsuba.
12. You can just use plain kamaboko slices...but to make decorative knotted ones, make three cuts in a slice as shown.
13. Push the top and bottom ends into the middle slit to make a knot.
14. Put into miso soup bowls, add the komatsuna greens, kamaboko, quail eggs, mitsuba and yuzu peel and serve.

rice cakes, stock, sake, mirin, soy sauce, salt, chicken thigh, shiitake mushrooms, dried wheat, kamaboko, komatsuna, eggs, peel

Taken from cookpad.com/us/recipes/170264-fragrant-with-mitsuba-and-yuzu-ozouni-mochi-rice-cake-soup-for-new-years (may not work)