bonito stock

2


Yes, yes, revisiting old recipes now. To be frank, I overlooked this due to its simplicity. How wrong I was. At the expense of sounding like a broken record, it’s remarkable how delicious simple ingredients have been re-imagined. Furthermore, this is an extremely economical recipe and with such familiar ingredients, it almost has an air of reassurance. To add more flavour, I would recommend frying garlic and onion in combination with chicken and to add more pops of texture (and a vegetable element), corn to complement the sweetness of the eggs further. But really, this is just nitpicking and it’s fine the way it is. You will see why even the God’s Tongue had to lie through her teeth to proclaim is disgusting haha. it is pure genius to use the collagen contained within the wings in order to secure an unprecedented richness to the dish. And it’s so low maintenance as well! Sorry, what was that? Have I dropped the subtlety far too much? Make it. I highly endorse!

Yukihira Souma’s Transforming Furikake Gohan Recipe

500g chicken wings, 1 tblsp sesame oil. (Optional: garlic and whole onion)

FOr the stock: 700ml bonito broth, 1 ½ tblsp of sake, mirin and sugar. 1 tsp grated ginger, 50ml light soy sauce (you may need to err with liquid ingredients to ensure that the chicken wings are entirely submerged)

4 eggs, 1 tblsp sugar, pinch of salt, spring onions (Optional: corn)

Heat 1 tblsp of sesame oil in a frying pan and brown chicken (add garlic and onion if you prefer)

Boil the chicken wings in the stock made of 700ml bonito broth, 1 ½ tblsp of sake, mirin and sugar. 1 tsp grated ginger, 50ml light soy sauce. Add additional liquid proportionately to cover the chicken wings completely. Bring to the boil on high, skimming the scum at the surface occasionally. Lower heat slightly and simmer for 2 hours. 

At this point, the chicken will virtually be falling off the bones, remove and strain the broth into a container set over iced water to cool it down quicker. Leave to set in the fridge. Remove the meat from the bones and set aside.

Scramble the eggs in the pan used to brown chicken with 1 tblsp sugar and pinch of salt until it resembles mince. 

Once the broth jellifies, dice into cubes. 

Serve the jellied meat broth, scrambled eggs and chicken over piping hot rice. Sprinkle over green onions (and corn!!) and serve. Watch it melt spectacularly!

Enjoy!

Note: I have fixed the images and the quantity of chicken wings is not 500 but 500g. I mean, I won’t argue if you use 500, it is that good haha