Project Description
Double flavored bouillon
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.
Toshiya 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 two 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.
Ingredients for making Double flavored bouillon
Double flavored bouillon
White fish bone | 300g | |
Dry kelp (kombu) | 50g | |
Prawns | 4 pieces | |
Yuzu | As needed | |
Poteto starch | As needed | |
Yamasa Honkaiseki | 30cc | |
Japanese Sake | 30cc | |
Mirin (if available) | 15cc | |
Substitute for mirin | Japanese sake | Japanese sake and sugar (combined): 50cc |
Sugar | 1/10th of Japanese sake |
Chicken thigh meatball
Minced chicken thigh | 120g | |
Japanese Sake | A little | |
Japanese leek | 24g | |
Miso | 12g |
How to make Double flavored bouillon
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Slightly boil the white fish bone before simmering them in dry kelp broth and seasoning | ![]() |
Season the white fish bone [300g] with salt before slightly boiling to remove unpleasant taste. |
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Soak the dry kelp [50g] in water [500cc] for an hour. | |
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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”) | |
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Simmered half of the minced chicken thigh with sake, before adding the raw chicken thigh to make meatballs. Simmer slowly | 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. | ||
Boil the prawns | 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. | |
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Done | 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 | |
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