Sunny Side Up Eggs with Soy Reduction (Video)

YouTube Link: Sunny Side Up Eggs with Soy Reduction
More Videos: Helen's Kitchen Channel

Soy Reduction (Video)

YouTube Link: Japanese Soy Reduction
More Videos: Helen's Kitchen Channel

Soy Concentrate
(adopted from Washoku Cookbook by Elizabeth Andoh)

5 g kombu (20 square inches)
8 g dry shiitake mushrooms (1/2 cup)
340 g soy sauce (1 and 1/3 cup - that's one 10 oz bottle)
157 g sake (2/3 cup -- buy the real stuff, don’t use “sake for cooking”)
65 g mirin (1/4 cup)
80 g water (1/3 cup)
75 g granulated sugar (1/3 cup, plus 2 tsp)
10 g thin bonito flakes (1 cup lightly packed) (or 25g thick bonito flakes, atsu kezuri)

1. In a small saucepan, combine everything together except for katsuo-bushi (unless you are using atsu kezuri, in which case, add it right in). Let sit for 1 to 12 hours at room temperature. 
2. Bring to a boil on the stove top and regulate heat so that the mixture bubbles, but doesn’t bubble out of the pot (watch out, this sauce gets foamy, so don’t leave it unattended). Simmer until syrupy. Take off heat.
3. If using thin bonito flakes, stir them into the sauce and let sit for 3 minutes.
4. Strain the sauce through a fine mesh strainer forcing it through with the back of a ladle. 
5. Cool until barely warm and move to a jar or squeeze bottle. When the sauce cools completely, cover tightly and store in the fridge. This sauce doesn’t spoil, but is best if used within 3 months.

Brown Chicken Stock Video

YouTube Link: Brown Chicken Stock
More Videos: Helen's Kitchen Channel

For 4-5 quarts stock

2 salt-free rotisserie chickens (Whole Foods carries them)
1 carrot in large chunks
1 onion in large chunks
1 celery stick in large chunks
10 sprigs of thyme (optional)
1-2 bay leaves
1 tsp whole black peppercorns

1. Break up the chickens into legs, wings, backs and breasts.  Put everything except for breasts in to an 8 quart pot.  Breasts are not really necessary, but if you don't have another use for them, you can add them in.  Cover with water by 2-3 inches and bring to a boil.  Turn down the heat to low.
2. Skim off any foam that rises. Add the vegetables and aromatics and simmer gently for 3-5 hours.  
3. Cool slightly.  Strain through a colander into a large bowl and let sit for 15 minutes to let impurities settle.  Thyme leaves will float, but the strainer will catch them.
4. Strain into a 4 quart pot through a fine mesh strainer pouring slowly not to disturb the impurities on the bottom.
5. Cool to room temperature and refrigerate overnight.
6. Skim off the fat and it's ready to use.  Can be stored in the fridge for a week or frozen.  I prefer to reduce it 4 times for more compact storage.  

Scallion Oil Video

YouTube Link: Scallion Oil
More Videos: Helen's Kitchen Channel

Other dish components in this video:

• Seared Fish
• Quinoa Cakes
• Sliced Raw Fish (make sure you understand how to serve raw fish safely)