Tori no suimono

Tori No Suimono

No
Bahan
Unit (g)
Unit (%)
Dashi
1
Konbu
15
1
2
Katsuobushi
15
1,5
3
Water
1000
97,1
Base Suimono
1
Dashi
980
98
2
Halal Shoyu
11,4
1,1
3
Halal Mirin
8,2
0,8
Tori Dashiyaki
1
Fillet Chicken Leg
1000
98,5
2
MASAKO® Ayam
10
1,0
3
Blackpepper
5
0,5
Tori No Suimono
1
Tori Dashiyaki
15
11
2
Chayote
8
5,7
3
Carrot
8
5,7
4
Broccoli
8
5,7
5
Suimono Base
100
71,0
6
Salt
0,56
0,4
7
AJI-NO-MOTO® PLUS®
0,29
0,2
8
Spring Onion
1
0,7

Method:

Dashi:

  1. Heat the water with konbu inside a pot, bring to simmer for 20 minutes (to soften the konbu texture)
  2. Take soften konbu from the pot then bring to boil.
  3. After boil, turn of the heat and put in katsuobushi, let it rest for 5 minutes.
  4. Strain dashi with strainer and tammy cloth. Dashi is ready to user

Base Suimono:

  1. Mix in dashi, shoyu, and mirin. Keep in chiller.

Tori Dashiyaki:

  1. Trim the unwanted fat on the meat.
  2. Season the chicken with MASAKO® Ayam and blackpepper.
  3. Heat the pan in high temperature and pour oil to sear chicken thigh.
  4. Sear the surface of chicken thigh until slightly brown.
  5. Close the pan with lid and simmer for 3 minutes (each side)
  6. Rest the cooked chicken on tray for 5 minutes before portioning.

Tori No Suimono:

  1. Boil all vegetables until well cooked.
  2. Bring to boil suimono base and season with salt and AJI-NO-MOTO® PLUS® 
  3. 3Place all vegetables and chicken inside a bowl then pour with boiled suimono. Garnish with spring onion.