New Onion with Parmigiano

As June approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of the sun starts to become noticeable. This time, I tried to come up with a dish that could be enjoyed deliciously in that kind of season, using Knorr® Chicken Consommé — hereafter, chicken consommé.
I pictured this as a palate-cleanser for guests who are enjoying our yakitori, designed so that eating it refreshes the mouth from the richness of the meat’s fat. I think it’s most delicious served thoroughly chilled. Here, I slowly simmer sweet, tender new onion in a base of chicken consommé, adding animal-based umami. Then I turn the dashi — packed with umami from both the onion and the chicken — into a gelatin jelly, spread it generously on the plate first, place the new onion, now carrying that animal-based umami, on top, and finish by shaving Parmigiano cheese, known for its moist texture and deep richness, over the top with a slicer, adding still more umami and richness, so that it can be enjoyed as something delicious yet refreshing.
Going forward, I aim for innovation in the yakitori industry, hoping to fuse yakitori culture with Japanese cuisine and aim to be at the top in the world.
‘Knorr® Chicken Consommé’ makes generous use of extract, chicken meat, and chicken fat, made from fresh, domestically produced ‘mature hens’. Because it’s rich with the chicken’s natural flavor, it serves as a ‘powerful partner’ for creating a restaurant’s own distinctive deliciousness across a wide range of uses and situations — not just soups, but stir-fries, sauces, simmered dishes, and even seasoning ingredients beforehand.