一子相伝！笠原家伝統の【お雑煮】を披露

For our final dish of 2023, we'll be introducing the Kasahara family's traditional "Ozoni"! This Kanto-style ozoni is an exact replica of my grandmother's recipe. Please give it a try. Subscribe to our channel here↓ *Scheduled to be released every Wednesday and Saturday from 7 PM http://www.youtube.com/@sanpiryoron?s... ■Kasahara Family Ozoni (Serves 4) [Ingredients] 1 chicken thigh, 1/2 green onion, 1/3 kamaboko, several mitsuba (Japanese parsley) leaves, toasted nori (seaweed) to taste, 4 mochi (rice cakes), yuzu peel to taste A (4 tablespoons sake, 1 tablespoon mirin, 2 tablespoons soy sauce, 1 tablespoon sugar) B (600cc dashi, a pinch of salt) [Directions] 1. Cut the green onion into 5cm strips. Cut the yuzu peel into decorative "pine needle" shapes. Cut the kamaboko into 5mm wide strips and cut into decorative shapes. Cut the chicken into bite-sized pieces. ② Briefly boil the mitsuba, then drop into ice water and drain. To make "knotted mitsuba." ③ Put the chicken and A into a pot and simmer over medium heat until cooked through. Let cool. ④ Put B into another pot and add 2-3 tablespoons of the broth from step 3. *Taste and adjust to your liking. ⑤ Briefly boil the green onions. ⑥ Place the grilled rice cakes, chicken, kamaboko, mitsuba, yuzu peel, and green onions in a bowl and pour in the dashi stock. Garnish with toasted nori seaweed. →For instructions on making the dashi stock, please see the Sudachi Soba section.    • だしの取り方から教えます。万能＆簡単だしで作る【すだちオクラそば】   [Sanpi-ryoron Website] https://www.sanpi-ryoron.com/ [Sanpi-ryoron Instagram] https://instagram.com/sanpiryoron_off... #Sanpi-ryoron #Ozoni #Recipe