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“With the bird heated through, it's time to dress it. The feet and wings get chopped off and go right back into the boiling pot with some cilantro. Together, they will boil down into the perfect soup stock! While the stock is simmering... ... I'll set the uncooked jasmine rice I stir-fried to steam." "Ooh! And he isn't steaming it in plain water either! He's using some of the water he heated the bird in... ...which is now a light broth brimming with the Satsuma Jidori's renowned umami goodness!” — Yūto Tsukuda
With the bird heated through, it's time to dress it. The feet and wings get chopped off and go right back into the boiling pot with some cilantro.
Together, they will boil down into the perfect soup stock!
While the stock is simmering...
... I'll set the uncooked jasmine rice I stir-fried to steam."
"Ooh! And he isn't steaming it in plain water either! He's using some of the water he heated the bird in...
...which is now a light broth brimming with the Satsuma Jidori's renowned umami goodness!