JUNE'S OZONI
Steps:
- - Cook chicken breasts in 8 cups of boiling water and 2 teaspoon salt for 10 minutes. Lower heat and cook for about 30 minutes. - Wash and drain all vegetables. Cut mizuna into 2 strips (you won't need much, just to add green color). Slice the kamaboko thin. Put a few mochi into toaster and toast until puffy. - Remove chicken and set on a plate, strain soup in a cheesecloth to another pot - Add carrots and daikon and cook until tender (10-15 minutes) - Shred 1 breast of chicken - Add mizuna right before serving, parboil - Put mochi in serving bowl, pour in soup and add kamaboko
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habib rahman
[email protected]Thank you for sharing this recipe!
Zoe Ruiz
[email protected]I'm so glad I found this recipe.
Tammy Jacks
[email protected]This is the best ozoni I've ever had.
stiddy king
[email protected]This is a keeper recipe.
Sabin Dangi
[email protected]I highly recommend this recipe.
DJ SABBIR
[email protected]This is a great recipe for a crowd.
Mallori Cotton
[email protected]I will definitely be making this again.
ABBAS FAISAL
[email protected]This was my first time making ozoni and it turned out great!
Sahil Aggarwal
[email protected]I love the simplicity of this recipe.
Md Mr
[email protected]This is a great recipe for a cold winter day.
Donna Gomes
[email protected]I didn't have any pork belly, so I used bacon instead. It worked out well.
SonU Memon
[email protected]The ozoni was a bit too salty for my taste, but overall it was a good recipe.
Mohammad Arham
[email protected]I added some extra vegetables to my ozoni, such as carrots and celery. It turned out great!
Keagan McHelm
[email protected]This was a great way to use up some leftover pork belly. The ozoni was comforting and satisfying.
Asante Gabriel
[email protected]I've never had ozoni before, but this recipe was easy to follow and the results were amazing! The broth was flavorful and the vegetables were cooked perfectly.
Mano Bhai
[email protected]This ozoni was delicious! I used homemade dashi and it really made a difference. The flavors were well-balanced and the pork belly was melt-in-your-mouth tender.