Kiritanpo soup

by Kenjiro Hatch Hashida

360g Japanese rice
1 batch Chinese leeks Kinmedai
3ml soy sauce
5g salt
3g freshly grated ginger
5g corn starch Lemongrass, to taste
Golden salmon roe, for taste
Caviar, to taste
50g sea urchin
30g mascarpone cheese
Shimoneta leek
500g chicken bones
15g Kombu seaweed
3L water
50ml sake
8g salt
 

1 — KIRITANPO
Cook white rice with additional 50ml water (more water than usual) to make rice soft and moist. Pound the freshly made steamed rice in a bowl. Be sure to crush the rice grains until they are almost completely mashed. Pierce the rice with the wooden stick and gradually shape it around the stick and refrigerate for 1 night. After it dries, it is called kiritanpo. Next, spray soy sauce on the kiritanpo and stab the kiritanpo onto the charcoal stove, occasionally rotating it to toast evenly (slow heat until cooked).

2 — BROTH
Boil the chicken bones with water and sake (low heat and slow cooked from 3L water to around 2L). Set aside the chicken bones and soup. Using the same broth, add Kombu seaweed and leave it for 60 minutes (turn off the cooking gas). Set aside the Kombu seaweed and using the same broth divide by 2 (1L each). 1L for leek soup and 1L for the rice cake.

3 — LEEK SOUP
For the leek soup, add the Shimoneta leek (boil low heat until cooked). Add salt to taste and blend it.

4 — RICE CAKE
Remove the rice cake from the stick and simmer with the broth with 60°C (140°F) heat for 2 hours.

5 — CHICKEN BALL
Mix the seasonings and corn starch into the minced chicken and make it like meatballs. And start to stick a lemongrass in the centre of the chicken portion. Cook the chicken carefully.

6 — SEA URCHIN SAUCE
Chop the sea urchin. Make aging with salt and refrigerate then mix with mascarpone cheese.

7 — KINMEDAI
Slice the kinmedai as a sashimi into pieces and charcoal grill it on the skin side.

SERVING INSTRUCTIONS
Stand the chicken ball with lemongrass upwards, rice cake on the side. On top of the rice cake, plate the sea urchin, sauce, golden salmon roe, Chinese leek and caviar. Plate kinmedai slices in front of chicken ball. Pour the white leek soup (heat up before pouring).