How to make
Heat the chiken oil and garlic and pepper.
Add bacon and ginger and chinese cabbage and katsuo shuto.
Add chiken soup in 2 and boil for 10min.
Add salt and pepper and egg and mix.
Put in bowl and decorate with green onion and sesami oil.
Knack and Point
Replace the oil to olive oil and tomato, it will be Italian style.
Use in this Recipe
We select fresh Bonito from the inshore. We can only get 30 to 40g stomach and intestine from one Bonito(4 to 5kg). And these will be salted and aged in a long term fermentation. For the rich natural Umami component and amino acid, it goes great with Sake, hot rice. Also you can use it as Japanese anchovy and make several delicious dishes.