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


Slightly boil the white fish bone before simmering them in dry kelp broth and seasoning DSC_2853-min_resize Season the white fish bone [300g] with salt before slightly boiling to remove unpleasant taste.
DSC_2858-min_resize Soak the dry kelp [50g] in water [500cc] for an hour.
DSC_2875-min_resize 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