Japanese soup has a first bowl, namely clear soup, which is clear before meals and has a light taste; there is also cooking, that is, miscellaneous cooking, stewing, usually more than two kinds of seasonal vegetables, plus wooden fish flower soup, light mouth soy sauce, sake, boiled over low heat, each of which maintains its original flavor, and then prepares other dishes. The taste is extremely light, clear, sweet and delicious. This cooking method comes from Kansai and is different from Kanto. It is not often said that Oto cook.
This soup is a soup cooked during the New Year in Tokyo in Kanto, so it is a recipe for imperial cuisine.
Osechi is the abbreviation for Osechiku. In the first month, food determined from ancient times is offered to the gods. Then enjoy the withdrawn offerings and thank the gods for their kindness.
The current style of OSECHI began to evolve in the late Edo period. Since the late Edo period, the life of Edo people has become richer, and various things have been added to New Year's meals. However, the meaning and reason for Osechi is the same, that is, it can enrich life in the New Year and pray for God to bless the prosperity of the family.
No matter how far away the family is, take offerings to the gods during the New Year, share delicious food with everyone, and bless the New Year. The same goes for Japan and other countries. New Year's family gatherings, look back on the past year and look forward to the new year, drink good wine and have a feast.
Japanese Keifeng Mochi Soup
By BrettWunsch
Recipe Recommendations
- chicken leg meat appropriate amount
- seaweed appropriate amount
- green vegetables appropriate amount
Steps for Japanese Keifeng Mochi Soup
1
Put salt in a non-stick pan and heat the salt over medium heat.
2
Add the skinned chicken leg meat with the skin side down, dry fry the chicken fat, and pour out the chicken fat (if it is not non-stick, you must put the oil in the pan, and then add salt and stir fry to heat).
3
The chicken skin oil is basically fried until it turns golden and then turns over.
4
Pour the chicken oil that has just been fried back into the pan to fry the chicken. This method of frying the chicken with chicken oil is the best way to bring out the delicious flavor of the chicken.
5
The chicken lean noodles are also fried until golden brown and then taken out. At the same time, pour out the chicken oil (you don't need to cook it, just to add the flavor. Add salt to turn the glutamic acid in the chicken into sodium glutamate, and it can also lock the gravy. The meat is delicious and juicy)
6
Cut the chicken leg meat into slices by cutting it in reverse directions (cut it in reverse directions to prevent the gravy from flowing out)
7
Pour Khumbu soup into the pan where chicken legs are fried (Khumbu soup is one of the essence of Japanese cuisine. It requires a lot of seasonings when cooking. It is not just to cook the seaweed with water. The heat must also be well controlled. It is recommended to buy ready-made).
8
Add kelp into the kelp soup (there are many types of kelp in Japan, and ordinary kelp can be used at home).
9
Add cabbage heart or baby cabbage (wash the cabbage and break it with your hand to quickly release the sweetness of the cabbage heart).
10
Boil the cabbage over low heat until the heart is completely soft and the sweetness is released, then pick up the cabbage. Only take the clear sweetness of the cabbage heart. At this time, the sweetness and nutrition of the cabbage heart are also released into the soup.
11
At this time, the soup is concentrated with all the essence of kelp, chicken leg meat, and cabbage heart, and is delicious. Boil over low heat.
12
Put the chicken leg meat that has just been cut into the soup. At this time, you can only cook it with a low heat in the center of the stove.
13
Take another dry pan, add the seaweed slices, and bake on low heat until crisp (use Japanese barbecue net for those with Japanese barbecue net, and the grilled will be even and crispy). 14 Put the Japanese hard mochi into the oven and roast until soft. Remove it, wrap it in the roasted seaweed and place it in a bowl.
14
Put the Japanese hard mochi in the oven and roast until soft. Wrap it in the roasted seaweed and place it in a bowl.
15
Pour in the yam paste.
16
Then add the red and white radish paste.
17
Remove the chicken pieces from the soup and place them in a bowl (part of the chicken only needs to be taken out just before it is cooked. This part of the chicken is tender meat to eat, while leaving part to continue cooking in the soup. This part is to allow the aroma of the chicken to be fully released in the soup).
18
Pour the cooked soup into a bowl and finish it. (Cook the soup over low heat for 30 minutes)Japanese Keifeng Mochi Soup Make Tips
Hard mochi is the key to this soup and can be purchased in supermarkets. I think it is very similar to the original rice cake eaten in Hong Kong during the Chinese New Year, which is the original rice cake without any other ingredients added. Therefore, friends who cannot buy Japanese hard mochi can choose the original rice cake to make it, but one should pay attention to that Japanese hard mochi is more textured, not very soft, but has a springy taste.