Milky White Yakuzen Medicinal Hot Pot
- 500 grams Chicken bones
- 1 leek's worth Japanese leek (green stalk)
- 1 Onion
- 1/2 Carrot
- 1 stalk's worth Celery leaves
- 1 small knob Ginger
- 1 clove Garlic
- 100 ml Sake
- 1 Asian ginseng
- 2 Jujubes
- 1 Goji berries
- 100 ml Nibandashi (second dashi)
- 100 grams Thinly sliced pork belly
- 1/3 Japanese leek
- 1 Shiitake mushrooms
- 10 cm Burdock root
- 1 as much (to taste) Tofu
- 1 Ponzu
- Thoroughly rinse the chicken bones.
- Soak in water to remove the blood from the bones.
- Prepare your choice of flavor-adding vegetables.
- Boil vigorously over high heat.
- Carefully skim off any scum.
- Do not cover with a lid.
- This is how it should look after about an hour.
- The color and taste should still be light.
- Here it is after 3 hours.
- If you boil it longer, the taste will be richer and sweeter, and the soup will turn golden, but the flavor of the chicken broth will also be more pronounced.
- Strain the broth and discard the bones and flavor adding vegetables.
- Take a break to enjoy a simple cup of broth seasoned with salt and pepper, and garnished with the shredded white stalk of Japanese leeks, and green onions.
- Prepare your favorite medicinal herbs.
- Rehydrate the Asian ginseng and jujubes in water to soften.
- Mince a separate portion of jujubes and place them in an empty tea bag.
- This will add a strong sweet flavor.
- Keep the ingredients to a minimum amount.
- For example, simply add pork belly and grilled Japanese leeks.
- First add the medicinal herbs with the soaking liquid, the niban dashi, and burdock, and bring to a boil.
- Then add the pork belly, shiitake mushrooms, and grilled onion to finish.
- Do not boil the scallions.
- Serve it with yuzu ponzu sauce with a slice of sudachi citrus for added delight.
onion, carrot, celery, knob ginger, clove garlic, sake, asian ginseng, jujubes, berries, pork belly, shiitake, root, much, ponzu
Taken from cookpad.com/us/recipes/152751-milky-white-yakuzen-medicinal-hot-pot (may not work)