Sunday, 1 January 2012
Anyone got an easy ozoni recipe?
I used this ready-made stock tonight. I used 1: 6 stock: water...but the result looked very brown, so I added more water...and then I cut the mochi up too small and Okaasan said they were hard....and I think the chicken pieces were too small...and...and ...and
This is the hardest thing about Japanese cooking - this basic balance of stock/soy sauce/sake....
Anybody got a fool-proof ozoni recipe that I can try for tomorrow night's effort?