June 12th, 2017
Recipe by: Richard Blais
In a large pot, mix together the chicken carcass, ham, salami, hot dogs, two-thirds of the scallions, the carrots, garlic, ginger, kombu, and bonito flakes. Add the stock and soy sauce and bring to a boil over high heat. Skim any foam that rises to the surface and reduce the heat to medium. Simmer, uncovered, for 3 to 4 hours, adding more stock or water if necessary to keep the solids covered with liquid and adjusting the heat up or down to maintain a low simmer.
Togarashi, for garnish (see Note) 2 large soft-boiled eggs In a large pot, mix together the chicken carcass, ham, salami, hot dogs, two-thirds of the scallions, the carrots, garlic, ginger, kombu, and bonito flakes. Add the stock and soy sauce and bring to a boil over high heat. Skim any foam that rises to the surface and reduce the heat to medium. Simmer, uncovered, for 3 to 4 hours, adding more stock or water if necessary to keep the solids covered with liquid and adjusting the heat up or down to maintain a low simmer. Remove the stock from the heat and strain through a colander. Discard the solids, reserving the hot dogs if they look good.
Divide the pasta, chicken, nori, and hot dogs, if using, among shallow bowls. Ladle the hot broth over them.
Garnish each serving with chili oil, sesame oil, togarashi, and the remaining scallions. Peel and halve the eggs and top each serving with an egg half.
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