How to make Japanese style mochi soup

People die for money and birds die for food. Although this saying has some truth to it, it is not entirely true in today's society, because many people die because of "food". Many people get sick and die because of unhealthy eating. In order to avoid dying in such a miserable way, follow me to learn how to make Japanese Kyoto-style mochi soup.

1.1212Put salt in a non-stick pan and heat the salt over medium heat.

2.2121Put the chicken thighs with the skin facing down, dry-fry until the chicken fat is released and pour out the fat (if it is not a non-stick pan, you must put oil in the pan and then add salt and stir-fry until hot).

3.1 Pour the fried chicken fat back into the pan to fry the chicken. This method of frying chicken with chicken fat is the best way to bring out the flavor of the chicken.

4.2 When the chicken skin oil is basically fried out and turns golden brown, turn it over.

5. Fry the chicken until golden brown and remove from the pan. Pour out the chicken fat (it doesn’t need to be cooked, just to bring out the aroma. Adding salt can convert the glutamate in the chicken into sodium glutamate, and it can also lock in the gravy, making the meat delicious and juicy)

6. Cut the chicken thighs into pieces against the grain (cutting against the grain will prevent the juice from leaking out)

7. Pour kelp broth into the pan where the chicken legs are fried (kelp broth is one of the essences of Japanese cuisine. A lot of seasonings need to be added when cooking it. It is not just boiling kelp in water. The heat must also be controlled very well. It is recommended to buy ready-made kelp broth).

8. Add kelp to 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 hands to quickly release the sweetness of the cabbage heart).

10. Simmer over low heat until the cabbage heart is completely soft and releases its sweetness, then remove the cabbage. Only the sweet taste of the cabbage heart is taken. At this time, the sweetness and nutrients of the cabbage heart are also released into the soup.

11. At this time, the soup is concentrated with all the delicious essences of kelp, chicken thighs and cabbage hearts. Bring to a boil over low heat.

12. Put the chopped chicken thighs into the soup. At this time, you can only cook it over a low heat in the stove.

13. Take another dry pan, put the seaweed sheets in, and roast them over low heat until crispy (use a Japanese grill net if you have one, so that they will be roasted more evenly and crispily). 14Put the Japanese hard mochi in the oven and bake until soft. Take it out and wrap it with the toasted seaweed and put it in a bowl.

14. Put the Japanese hard mochi into the oven and bake until soft. Take it out and wrap it with the toasted seaweed and put it in a bowl.

15. Pour in the yam paste.

16. Add the mashed red and white radish.

17. Take the chicken pieces out of the soup and put them into a bowl (part of the chicken only needs to be taken out when it is just cooked, as this part is for the tender meat, and leave part of it in the soup to continue cooking, so that the aroma of the chicken can be fully released into the soup).

18. Pour the cooked soup into a bowl and it is done. (Cook the soup over low heat for 30 minutes)

Although there are many steps to make Japanese-style mochi soup, it is not difficult at all as long as you master them carefully. Of course, cooking also depends on talent, and if you are gifted, you will definitely be able to cook the best in no time. Of course, if you want to achieve perfection, you need to practice more.