Quick Ozouni

Quick Ozouni by Just Nora
Quick Ozouni a photo by Just Nora on Flickr.

32 oz vegetable broth (I use reduced sodium) or dashi stock

2 cups water

1 bunch baby spinach, washed, de-stemmed, chopped coarsely

2 tablespoons soy sauce (I use reduced sodium)

1-2 tablespoons rice wine vinegar

A spoonful of white miso to taste

Generous sprinkling of Triple Blend Flakes Sea Seasoning

4 mochi

Rice seasoning for garnish

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Wash and coarsely chop the spinach. Toast the mochi in the oven or toaster oven until puffed and slightly browned on top. Heat the broth, water, soy sauce, rice vinegar, miso and Sea Seasoning while the mochi is toasting. Add the spinach to the broth and simmer until wilted. Drop the toasted mochi into the broth like dumplings, heat briefly. Serve garnished with Rice Seasoning, if desired.

Warning – mochi is highly glutenous. A few people die each year from choking on it. Take small bites and chew thoroughly. Ben likes to remove the mochi dumpling from the broth and sandwich it in a piece of sea weed to eat on the side.

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