Double flavored bouillon

Doubleflavoredbouillon

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.

kadowaki_1

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.

hon-kaiseki

‘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

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.
		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”)

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.

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