Boiled chicken bones for four hours (girlfriend hated the smell so had to cut it short). Added onion and green onion at the last hour
Tare – Soy, mirin, water, and steeped konbu
Oil – Green onion and Korean chilis, added salt after
Chashu – Chicken breast poached in soy, mirin, black peppercorn, and water (overcooked it sadly)
Egg – Boiled for seven minutes, in soy, mirin, and water for two days
Overall, I enjoyed it. It needed more seasoning so definitely adding more umami to the tare. Glad to have made this and to be better next time.
by Jihyoworld
1 Comment
Next time consider boiling the onion with the chicken bones for the entirety of the 4 hours. Garlic is a game changer as well. I like to fry mine up in a pan with chili flakes then use as a sort of topping.