Ingredients
1kg chicken with bones
Soup stock
600g chicken bone
2000cc water
Pinch of UMAMI
50g chicken liver
50g chicken gizzards
1 block tofu
1/2 bunch shungiku/kikuna (chrysanthemum) leaves
4 shiitake mushrooms
1/4 head of Chinese cabbage
150g cauliflower
Ponzu soy sauce (sauce containing soy sauce and vinegar or citrus juice)
20g sliced konegi leek
Momiji oroshi
100g grated radish
2 red peppers
4 rice cakes
Preparation
Rinse chicken bones in hot water. Add the cold water to the pot and boil over high heat, skim off any foam, and simmer until the liquid is reduced to 1/3. While simmering, take chicken bones out of the pot, grind with a pestle, and put back into the pot. When the soup turns milky, strain.
Chop chicken into pieces (about 50g), and place in a deep pot. Add hot water to twice the depth of the chicken and simmer over high heat while skimming off any foam for 25 minutes. Turn off the heat and leave for 30 minutes, so that the bone can be removed from the chicken easily.
Shave chicken liver and gizzards thinly with a knife, let bleed, boil, and then drain. Chop vegetables and tofu into chunks, arrange on a plate, and serve with momiji oroshi and sliced konegi leek.
Put (2) into the earthen pot, and add stock (1) and the meat (3). While simmering, enjoy ingredients in ponzu soy sauce. Add tofu and vegetables to the pot, and enjoy the dish while it simmers over low heat in the middle of the dining table.
