Transforming Risotto
Chicken wings simmered into a gelled aspic, cut into cubes and served with soft egg curds and shredded chicken over hot rice, topped with spring onion, from FOOD WARS - SOMA.
Ingredients
| 7 | Chicken wings | |
| 700 gr | Broth | |
| 1 tbsp | 15 ml | Grated ginger |
| To taste | Onion | |
| 4 | Eggs | |
| To taste | Rice | |
| 1 tbsp each | Sake, sugar and Mirin | |
| 50 ml | Light soy sauce | |
| A pinch | Salt | |
| To taste | Chicken broth | |
| To taste | Fresh spring onion | |
| 1 tbsp | 15 ml | Sesame oil |
Instructions
See the video reference: https://www.youtube.com/watch?v=pfN2xoLmp7s
Group A (combine): 7 chicken wings, 1 tbsp sesame oil, 1 tbsp grated ginger, broth 700 cc, sake/mirin/sugar 1 tablespoon each, light soy sauce 50 cc. Group B: 4 eggs, chopped spring onion, 1 tbsp sugar, a pinch of salt.
- Heat the sesame oil and fry the wings until golden on both sides.
- Put the ingredients from (A) in the pan and increase the temperature until it boils. Skim off the foam on top, reduce the temperature and cook until the broth is reduced by half.
- Pour the broth into a container to cool. Once cooled, place it in the fridge until it gels. Debone the chicken wings and shred them into bite-sized pieces.
- MAKE THE EGGS: Crack the eggs into a bowl. Add (B) and beat. Pour into frying pan on low heat, stirring rapidly to create the curds. Once done, move to plate.
- Once (3) hardens, remove from container and cut aspic into 1cm x 1cm squares.
- Pour aspic, egg curds, and chicken strips over hot rice. Sprinkle with diced spring onion and enjoy!
Real Facts
Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, including kimchi, etc., are often added to the mix.
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri). Since 2003, furikake has increasingly gained acceptance in the US (particularly in Hawaii and the West Coast) as a seasoning for baked or fried fish, raw fish salads and snack foods such as furikake party mix.
Outside Japan, Furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets.