Japanese cuisine · Meat & Kebab

Tori no Mizuni

Chicken thighs simmered in a clear sake-and-salt broth with ginger and leek until the meat falls off the bone.

Ingredients · for 4 servings

• 8 chicken thighs
• 200 ml sake
• 1 piece ginger (5 cm)
• 1 leek
• 1 piece kombu (10 cm)
• 2 tsp salt
• 300 g daikon radish
• 2 carrots
• 1 bunch spring onion
• 1 tsp wasabi

Instructions

1. Rub the chicken thighs with 1 tsp salt, let sit for 20 min., then pour boiling water over them and rinse under cold water to remove foam and blood residue.
2. Soak the kombu in 1.5 l cold water for 20 min., cut the ginger into slices and the green leek parts into rough pieces.
3. Put the chicken, sake, ginger and leek greens into the pot, bring slowly to a simmer, and remove the kombu just before it boils.
4. Cover and let simmer over very low heat for 45 min., skimming off the foam during the first 10 min. — the broth should only bubble gently so it stays clear.
5. Peel the daikon and carrots, cut into 2 cm pieces, add after 25 min. of cooking time, season with the remaining salt and cook along until soft.
6. Lift the meat and vegetables into deep bowls, pour over the hot broth and serve with spring onion rings and a little wasabi at the rim of the bowl.