RECIPES
Pork & Chicken Chintan Broth
(yield 4077 ml)
(servings: 13.5)
- 4 lbs pork neck bones
- 4 lbs chicken wings
- 1 lb chicken feet
- 4 slice bacon
- 1 onion, rough chop
- 1 carrot, rough chop
- 4 oz mushroom, rinsed and rough chop
- 1 bunch scallion bottoms, white and green part
- 5 clove garlic (14 gram)
- 1 inch piece ginger (14 gram)
- 6 liter water (6000 ml)
INSTRUCTIONS
- Bring a pot of water to boil.
- Place pork in boiling water, boil for 10 minutes while skimming the scum. Remove pork from water after 10 minutes and rinse under running water. Set aside.
- Rinse out the pot, fill it with water and bring it back up to a boil.
- Place chicken in boiling water, boil for 5 minutes while skimming the scum. Remove chicken from water after 5 minutes and rinse under running water. Clip the toenails off of the chicken feet and make an X incision into the palm of each foot. Set aside
- Place the pork in a pot and fill with 6 L water.
- Bring the pot up to 190 F/88 C and set a timer for 2 hours. Skim any scum if you see it.
- After 2 hours, place the chicken in the pot, bring it back up to 190 F/88 C and set a timer for 3 hours. Monitor temperature to stay at or near 190 F/88 C and skim any scum during the 3 hours.
- After 3 hours (5 hours total simmering time), place the bacon and aromatics in the pot and set a timer for 1 hour.
- After 1 hour (6 hours total simmering time), strain, cool, and put in fridge overnight
- Skim fat off top and use immediately or freeze for future use
Total cooking time: 6 hours.
Shoyu Tare
- ½ cup (120 ml) Kikkoman soy sauce
- 1 Tbsp. (15 ml) sake
- 1 tsp. (5 ml) rice vinegar
- ¼ tsp. (1 gram) sugar
- ½ tsp. (2 gram) MSG (Accent brand)
- 3/4 tsp. (3 gram) Morton’s kosher salt (if table salt only use ½ tsp., if Diamond Brand kosher salt, use 1 tsp.)
INSTRUCTIONS
- Place all ingredients in a small pot, bring to a boil and immediately kill the heat.
- Stir to dissolve sugar, MSG and salt.
- Set aside to cool and store indefinitely in the fridge.
Roasted Pork Shoulder
- 3 lb. Pork Shoulder
- 2 tbsp kosher salt
- 2 tbsp sugar
INSTRUCTIONS
- Mix salt and sugar together and rub all over pork shoulder
- Place in covered container in the fridge for 6-18 hours
- Preheat oven to 250 F
- Discard all liquid, then place pork, uncovered, on baking sheet and roast for 6 hours (basting with rendered fat every 2 hours)
- Shred pork with forks and use immediately or store in a covered container in the fridge for up to 3 days
Note: if storing in the fridge, mix in some of the rendered fat to keep the pork shoulder moist
Soy Marinated Egg (Aji-Tama)
- 1 cup soy sauce
- 1 cup sake
- 1 cup water
- 1 tbsp + 1 t sugar
- 8-12 eggs
INSTRUCTIONS
For the marinade:
- Mix all marinade ingredients together in a small pot and place over high heat
- Boil for 30 seconds and turn off the heat.
- Stir to dissolve sugar and allow to cool completely.
For the eggs:
- Bring a small pot of water up to a boil and prepare an ice bath
- Make a small puncture in each egg using a paperclip and spoon (not mandatory, but helps later)
- Drop eggs in boiling water, set a timer for 7 minutes, and stir eggs gently in a circular motion for 1-2 minutes
- After timer is up, remove eggs to ice bath
- When eggs are cool enough to handle, peel and place in marinade
- Marinade for 6-24 hours, remove from marinade and store in a covered container in the fridge for 3-5 days