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

• 1/2 Carrot
• 150 grams Cooked bamboo shoots in brine
• 4 Shiitake mushrooms
• 1/2 Chicken thigh
• 2 tbsp Pure sesame oil
• 900 ml Dashi stock
• 1/3 tsp Salt
• 2 tsp Soy sauce
• 1/2 tbsp Sake
• 4 Mochi (rice cakes)
• 1 to garnish Mitsuba

1. Cut the carrot into strips.
2. Wash the bamboo shoot well, soak in water to remove the bitterness, and slice thinly.
3. Cut the stems off the shiitake mushrooms and slice thinly.
4. Cut the chicken breast meat into small bite sized pieces.
5. Add 1 tablespoon of pure sesame oil and mix.
6. Put the Japanese dashi stock plus the ingredients from Steps 1 and 2 into a pan, and bring to a boil.
7. Remove any scum, and simmer over medium heat for about 5 minutes.
8. Add salt, soy sauce and sake to season the soup, plus 1 tablespoon of pure sesame oil.
9. Cook the mochi cakes in a oven until puffy and browned.
10. Put them in serving bowls, pour the Step 4 soup over, add some roughly chopped mitsuba as garnish and serve.

carrot, brine, shiitake mushrooms, chicken thigh, sesame oil, salt, soy sauce, sake, rice cakes

Taken from cookpad.com/us/recipes/171057-chinese-style-ozouni-mochi-cake-soup-flavored-with-pure-sesame-oil (may not work)