Hi, I’m Francis,
the host of this show "Cooking with Dog."
Today, we are making Keihan, a local dish in Amami Oshima, Kagoshima Prefecture.
First, let’s parboil the chicken.
Immerse the chicken breast in a pot of boiling water.
When the surface has turned completely white,
remove from the water.
Wrap with a paper towel to soak up the excess moisture.
Parboiling the chicken will remove any unwanted flavor
and help to make a clear and pure broth.
Next, place the chicken into another pot.
Add the green part of a long green onion
and ginger root slices.
Add the sake
and salt.
Pour in the water.
Heat the pot on medium low heat.
Bring it to a boil and remove the foam.
Then, reduce the heat to low
and simmer for 10 more minutes.
Now, turn off the burner and let it sit to cool.
Let’s make the Kinshi Tamago, shredded fried egg sheet.
Add a pinch of salt to the egg and beat it thoroughly.
Coat a pan with vegetable oil.
Drop in a bit of egg to check if the pan is hot.
Then, pour the beaten egg into the heated pan
and quickly distribute it.
Kinshi Tamago is also used in our Hiyashi Chuka
and Chirashizushi recipes and its vibrant color helps
to make the dishes visually appealing.
Place a kitchen chopstick under the egg and flip it over.
Lightly cook the other side.
Place the egg onto a cutting board.
Don't try this at home.
Chef is extra tough, but you might burn yourself.
Now, cut the egg sheet into 4 quarter moons.
Roll them up.
Then, cut the egg into very thin strips.
These are called Shiitake Fukumeni,
rehydrated shiitake mushrooms simmered in broth.
If you’re interested,
please watch our Nabeyaki Udon Noodles video.
Remove the stems
and cut the caps into thin strips.
Now, remove the chicken breast from the pot.
Tear the chicken into small pieces.
The leftover meat can be used
as a topping for other dishes, for example chicken salad.
Place the chicken pieces onto a tray.
Pour a small amount of the broth over it to keep it moist.
Finally, strain the broth with a mesh strainer
covered with a paper towel.
The resulting broth is about 500ml (2.1 cups).
And now, let’s make the Keihan.
Place fresh steamed rice in a bowl
and arrange the kinshi tamago,
shiitake fukumeni,
chicken
and chopped spring onion leaves.
Garnish the shredded, toasted nori seaweed on the center.
Pour the saved broth into a pot
and turn on the burner.
If the shiitake fukumeni isn’t available,
lightly cook shredded raw shiitake in the broth
and use it as a topping.
Ladle a small amount of the broth onto a plate and taste it.
Add a dash of soy sauce
and salt.
By the way, this local dish, Keihan is served
as a school lunch in Kagoshima Prefecture
and it is one the most popular meals among the students.
Now, pour the broth into a pot.
When you enjoy the Keihan,
pour the piping hot broth over the toppings.
We recommend making the dish in smaller portions
and enjoying it a couple of times along with the fresh broth.
This will help to keep the rice from getting soggy.
The chicken broth is so delicious and the toppings will delight your taste buds!
You can dissolve Yuzukosho,
yuzu citrus chili paste in the broth to taste.
It will give the dish a little bit of kick.
Good luck in the kitchen!