Head chef of Table No.1 Christopher Pitts let us into his kitchen to show us his recipe for a fantastic, hearty broth, which is so simple it can be made using just a hotplate, as we did right in the dining room!
Currently featured on Table No.1’s lunchtime menu, this recipe draws from Japanese soup making traditions and is packed full of umami flavor, paired with super tender chicken thighs and delicious 64 degree onsen eggs.
Sundried tomato and shiitake mushroom broth with chicken and onsen egg, Serves 4 people as an appetizer, or 2 as a main course.
Ingredients
Chicken thighs x4
Eggs x4
Bonito 50g
Kombu 50g
Sundried tomatoes 250g
Dried shiitake mushrooms 150g
Chopped chives
Furikake seasoning (blend of seaweed, sesame, sugar and salt available in most large supermarkets)
Water 4L
Step 1
Cover Shiitake mushrooms with 2 liters of water and leave to soak for 8-9 hours; you could do this before work, or overnight. Do same with sundried tomatoes.
Step 2
After 8-9 hours drain the water from dried mushrooms and sundried tomatoes and place in a large pot. This will be the base for your stock. You can discard the mushrooms and tomatoes at this point (or alternatively keep them and reuse in another recipe, such as risotto).
"Using time overnight to concentrate your stock will not only up the flavor, but will also take a lot of the guesswork out of it - you’ll know exactly when the flavors will have developed sufficiently,” says Chris.
Step 3
De-skin and de-bone chicken thighs with one cut at top of thighbone and another at the knee joint. Rub a pinch of salt into the legs.
Step 4
Heat your stock, chicken thighs and kombu over a very low heat, ideally for 1 hour at 70 degrees Celsius. Bring to a simmer, drop to low heat for one hour. You want this to be as low as possible.
Step 5
After one hour, drain your chicken and kombu away from the stock, and bring stock to a simmer. Once stock has reached about 80 degrees, add bonito flakes and remove from heat to sit for 10 minutes.
Step 6
Time for the onsen eggs! Bring a large pan of water to the boil. Once it’s reached a boil, turn off the heat and add four eggs to water, making sure all the eggs are covered with at least one inch of water. Time this for 12 minutes. After this, crack eggs into a bowl, or four individual serving bowls.
Step 7
Strain the bonito from the broth. Slice your chicken thighs, and along with your onsen egg add to individual serving bowls. Sprinkle with chopped chives and furikake then pour your stock to fill the bowl. For a more filling version, add cooked noodles too. Add soy sauce to taste.
// Table No.1 by Jason Atherton is open for lunch and dinner service daily between 12pm – 2:30pm and 6pm-10:30pm.
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