Kei Niku no Yukagama

• aktiv tid: 25 minutes
• total tid: 55 minutes

Ingredienser

187 g chicken thigh

5 yuzu fruits (or oranges if yuzu unavailable, preferably with stems)

15 ginnan (ginkgo seeds)

3 shiitake mushrooms (minced)

1 tsp vegetable oil

Soba flour (sprinkled generously)

1 pinch katsuobushi (bonito flakes)

3 Tbsp mirin

3 Tbsp cooking sake

5 Tbsp soy sauce

1 pinch ajinomoto (soup stock)

Vejledning

Prep ginkgo nuts: Boil or roast as needed, then peel. Heat vegetable oil in a pan and lightly cook the nuts until tender and slightly translucent. Set aside.

Prepare chicken: Score and tenderize the chicken thigh, then cut into half-inch bite-sized pieces. Dust generously with soba flour and set aside.

Hollow yuzu: Cut the top third off each yuzu to make a lid. Carefully scoop out the insides to form a hollow shell. Reserve the “lids.”

Make dashi: In a large pot, add 12 oz water, katsuobushi, mirin, sake, soy sauce, and ajinomoto. Bring to a low boil and simmer for 15 minutes. Strain through cheesecloth to remove the bonito flakes.

Cook filling: Return dashi to the pot and bring to a boil. Add the chicken and cook until just done. Add the minced shiitake mushrooms and simmer until tender.

Assemble: Place the cooked chicken and mushrooms into each hollowed yuzu bowl. Ladle a small amount of hot dashi over the top, leaving space for garnish.

Finish: Place 3 ginkgo nuts on top of each portion, then close with the reserved yuzu lid. Serve immediately, while steaming, as a centerpiece dish.