YAMASA Special Page
Double flavored bouillon
COOKING INGREDIENTS
YAMASA Special Page
FREE
Ingredients
- Double flavored bouillon
White fish bone
300 g
Dry kelp (kombu)
50 g
Prawns
4 pieces
Yuzu
as needed
Poteto starch
as needed
Yamasa Honkaiseki
30 ml
Japanese Sake
30 ml
Mirin (if available)
15 ml
- Substitute for mirin
Japanese sake and sugar (combined)
50 ml
Sugar
1/10th of Japanese sake
- Chicken thigh meatball
Minced chicken thigh
120 g
Japanese Sake
a little
Japanese leek
24 g
Miso
12 g
Kadowaki
Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with three Michelin stars.
‘Yamasa ‘Honkaiseki’ (Kasane-shikomi soy sauce)’
This is Yamasa’s highest grade of soy sauce, made from three different types of Koji by three-stage mashing process (patented), named ‘Kasane-Shikomi / Oi-koji’.
Its rich taste, plump flavour and aroma will make the dish savory and velvety.
How to make Double flavored bouillon
How to make Double flavored bouillon
Season the white fish bone [300g] with salt before slightly boiling to remove unpleasant taste.
Soak the dry kelp [50g] in water [500cc] for an hour.
Add the well-prepared bone into the soaked kelp water [380cc], boiling for 10 minutes. Then remove the bone and seasoning with Japanese Sake [30cc], mirin [15cc] and ‘Yamasa Honkaiseki’ [30cc]. (Hereinafter called “bouillon”)
Simmer 60g of the minced chicken thigh [120g] with Sake until it is cooked. After simmering, drain off the juice and let it cool down with ice for 1-2 minutes.
Mix the remaining raw chicken thigh [60g] and Sake-simmered minced chicken thigh [60g] together before adding the Japanese leek [24g] and miso [12g]. Make it meatball-shaped [approximately 40g] before simmering it in half of the bouillon until it is cooked.
Cut the back of the prawn to open, sprinkle salt on both sides, and lightly coat with poteto starch on both sides with a brush. Boil it for approximately 10-seconds until it is two-thirds cooked.
Place the meatballs and prawns in a bowl, topping with sliced yuzu and pour the remaining bouillon and simmered bouillon at the ratio of 1:1
Want to check the seasoning blend before you cook?
COMMENT
A dish of minced chicken thigh meatballs served with a broth of white fish bones and kelp, and seasoned with “Yamasa Honkaiseki”. Cook at an appropriate heat; skiming the foam regularly for a clear bouillon soup. Tuna or any other blue-backed fish can be used instead of minced chicken thigh if desired. This bouillon is really applicable to other dishes such as shabu-shabu or as soup.