[Fierce Battle] The National Ozoni Championship to Decide Which Prefecture is the Best by Making Ozoni [Sato's Kirimochi PRESENTS]

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料理研究家リュウジのバズレシピ

Published on Dec 27, 2024
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Truly delicious ozōni • How to make the most delicious ozōni I've ever had in my life Salty ozōni • This is how delicious our homemade ozōni is. Salty ozōni boiled in salt instead of soy sauce means there's no leftover mochi... Void ozōni • Only two ingredients. The ultimate ozōni recipe that's been made at my parents' house for 50 years [Void... We developed the "black measuring spoon that can be placed, made from a mold with so much care" and "super light and easy-to-use thin cooking chopsticks tongs & chopstick tongs" with great care https://www.bazu-goods.com/items/8363... If you enjoyed the video, please rate it highly and leave a comment! ★Today's recipe is here↓ ------------------------ [Akita Ozoni] Chicken meat...100g Carrot...20g Burdock...1/4 stalk Daikon radish...25g Grilled tofu...1/2 block Kamaboko...a suitable amount Mitsuba...a suitable amount Water...400cc Chicken stock...1 2/3 tsp Sato kirimochi...2 pieces Sake...1 tbsp Soy sauce...2 1/2 tsp Salt...1 pinch [Niigata Ozoni] Salmon...2 slices Salmon roe...35g Spring onion...1/4 stalk Konnyaku...1/8 block Burdock...20g Daikon radish...50g Carrot...20g Taro...50g Spinach...35g Sato kirimochi Supreme mochi...3 pieces Water...400cc Dried sardine stock...1 1/2 tsp Soy sauce...2 tsp Salt...1 pinch [Chiba's Ozoni] Nori seaweed...to taste Dried bonito flakes...to taste Nori seaweed...to taste Sato's cut rice cake water...400cc Hondashi...1 teaspoon Soy sauce...2 teaspoons [Osaka's Ozoni] Tofu...1/2 block Carrot...60g Daikon radish...40g Sato yam...40g Sato's round rice cake water...300cc Hondashi...half a teaspoon Kombu dashi...half a teaspoon Saikyo white miso...4 tablespoons Dried bonito flakes...to taste [Kagawa's Ozoni] Carrot...60g Daikon radish...40g Sato yam...40g Sato's cut rice cake Anko mochi water...400cc Dried sardine dashi...1 and a half teaspoon Saikyo white miso...5 tablespoons Nori seaweed...to taste [Hiroshima's Ozoni] Chinese cabbage...1 sheet Daikon radish...60g Carrots...40g Yuzu peel...a moderate amount Oysters...8 pieces Sato round rice cakes Water...400cc Hon Dashi...1 teaspoon Soy sauce...1 tablespoon Salt...1 pinch [Fukuoka Ozoni] Komatsuna...50g Dried squid...15-20g Daikon...40g Carrots...20g Taro...40g Yellowtail...1 slice Flying fish dashi...1 teaspoon Kombu dashi...half a teaspoon Water...400cc Usukuchi soy sauce...1 tablespoon Sato round rice cakes [Kumamoto Ozoni] Dried squid...15g Burdock...75g Komatsuna...50g Taro...50g Daikon radish...40g Carrots...30g Chicken...40g Water...450cc Kombu dashi...1 teaspoon Soy sauce...1 tablespoon A pinch of salt, 1 pack of natto, 2 tablespoons of sugar. Akita Ozoni uses square mochi. 20g carrots cut into half moon shapes, 1/4 burdock root cut into thin diagonal strips, 25g daikon radish cut into chrysanthemum shapes, 100g chicken thigh meat sliced, half a block of grilled tofu cut into bite-sized pieces. Toast the mochi in the toaster for 4-5 minutes. Put the ingredients, 400cc water, 1 2/3 teaspoons of chicken stock, 1 tablespoon of sake, 2 1/2 teaspoons of soy sauce, and a pinch of salt in a pot. When the vegetables are cooked, add the mochi. Serve in a bowl, garnish with mitsuba and kamaboko, and it's done. *Be sure to remove any scum along the way. Niigata's Ozoni: Using square mochi1/4 scallion, 5cm widths, 50g daikon radish, sliced ​​into chrysanthemum shapes, 1/8 block of konjac, thinly sliced, 20g carrot, cut into half moon shapes, 50g taro, 20g burdock, thinly sliced, 50g taro, 35g spinach, roughly choppedCut 2 slices of salted salmon into bite-sized pieces and pour boiling water over them to make marbled mochiBake the mochi in a toaster for 4-5 minutesIn a pot, add 400cc water, 1 1/2 teaspoons of dried sardine stock, all ingredients except the spinach leaves, 2 teaspoons of soy sauce, and a pinch of salt and simmer.When the root vegetables are cooked, add the spinach leaves and mochi, and simmer lightly. Serve in a bowl, top with salmon roe, and it's done. Chiba's Ozoni: Using square mochiBring 400cc water, 1 teaspoon of Hondashi, and 2 teaspoons of soy sauce to a boil in a pot. Put the grilled mochi in a bowl, pour the dashi stock over it, and top with rose nori, green nori, and dried bonito flakes (appropriate amounts of each). Osaka Ozoni uses round mochi. 60g carrots cut into half moon shapes, 40g daikon radish cut into chrysanthemum shapes, 40g taro, and half a block of grilled tofu. Put the ingredients, 300cc water, 1/2 teaspoon Hondashi, and 1/2 teaspoon kombu dashi into a large pot and simmer. Before the ingredients are fully cooked, add the round mochi and simmer lightly. When the mochi is soft, add 4 tablespoons of Saikyo miso and bring to a boil. Once served on a plate, top with dried bonito flakes and it's done. Kagawa Ozoni: Anko mochi (rice cake with red bean paste) 1/2 block of tofu, 60g carrots cut into half-moon shapes, 40g daikon radish cut into chrysanthemum shapes, 40g taro. Put the ingredients, 400cc water, 1 1/2 teaspoons of dried sardine stock, anko mochi, and 5 tablespoons of Saikyo miso in a pot and simmer until the mochi and vegetables are soft. Serve in a bowl and sprinkle with green laver to finish. Hiroshima Ozoni: Uses round mochi. Slice 1 Chinese cabbage, 60g daikon radish cut into chrysanthemum shapes, 40g carrots cut into half-moon shapes. Peel and thinly slice yuzu, wash 8 oysters with salt. Bake the round mochi in a toaster for 7-8 minutes. Put 400cc water, 1 teaspoon Hondashi, vegetables, 1 tablespoon soy sauce, and a pinch of salt in a pot. Once boiling, add the oysters and toasted round mochi and simmer for 1 minute. Serve in a bowl and top with yuzu skin to finish. Fukuoka Ozoni uses round rice cakes. 40g daikon radish cut into chrysanthemum shapes, 20g carrots cut into half moon shapes, 50g komatsuna roughly chopped, 15-20g dried squid, 40g taro. Pour boiling water over one yellowtail to make marbled pieces and cut into 3 equal parts. Put the ingredients, 400cc water, 1 teaspoon of flying fish stock, and 1/2 teaspoon of kelp stock in a pot and simmer for 10 minutes. *Add the komatsuna leaves at the end. *Skip off any scum that appears during the process. Add 1 tablespoon of light soy sauce, komatsuna leaves, and round rice cakes, simmer for 4-5 minutes, and it's done. Kumamoto Ozoni: Use 15g of round mochi cut in half, 75g of burdock thinly sliced ​​diagonally, 50g of komatsuna roughly chopped, 50g of taro, 40g of daikon radish cut into chrysanthemum shapes, 30g of carrots cut into half moon shapes, 40g of chicken thighs cut into strips. In a pot, add 450cc of water, 1 teaspoon of kombu dashi, and all the ingredients, then add 1 tablespoon of soy sauce and a pinch of salt and simmer. Put the round mochi in a heat-resistant dish, add a little water, and heat in the microwave for 1 minute without wrapping. Put the round mochi in and simmer lightly, then it's done. --------------------◆Download the Buzz Recipe app here⇒ https://bazurecipe-app.com ■Merchandise sales [Buzz Recipe STORE] ⇒ https://www.bazu-goods.com/ ◆Homepage [Buzz Recipe.com] → https://bazurecipe.com/ ○Twitter → / ore825 ○Instagram → / ryuji_foodlabo 〇TikTok →https://www.tiktok.com/@ryuji_tiktok_... ●For business inquiries etc. contact → [email protected] ▼Purchase Yoichomaru here! https://shop.p2c-inc.com/yoichomaru/r... ▼Ryuuji's all-purpose skillet that can also be used in the microwave! https://ichiban-boshi.com/lp?u=skille... ▼Click here to apply for Rico by Aqua Style: https://aqua-style.jp/order/AG-C7J9ED... *Sub-channel [Ryuuji's Bar Exploration] / @Ryuuji's Bar Exploration Cooking [Ryuuji's Liver-Free Day] / @Ryuuji's Liver-Free Day Cooking Research ~~ Book Announcement ~~ Latest book! [Serious One-Pan Pasta] →https://amzn.asia/d/087tHxza [One bite is so delicious it will ruin you! 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