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Kei Niku no Yukagama

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Kei Niku no Yukagama is a ceremonial chicken dish from Japan where tender chicken, shiitake mushrooms, and ginkgo nuts are simmered in a delicate soy-based dashi and then served inside hollowed yuzu fruits. Traditionally eaten during full moon viewing parties, it was once reserved for the elite, making it as much a cultural ritual as a meal.
Prep Time 25 minutes
Cook Time 30 minutes

Ingredients

  • 187 g chicken thigh
  • 5 yuzu fruits or oranges if yuzu unavailable, preferably with stems
  • 15 ginnan ginkgo seeds
  • 3 shiitake mushrooms minced
  • 1 tsp vegetable oil
  • Soba flour sprinkled generously
  • 1 pinch katsuobushi bonito flakes
  • 3 Tbsp mirin
  • 3 Tbsp cooking sake
  • 5 Tbsp soy sauce
  • 1 pinch ajinomoto soup stock

Instructions

  • Prep ginkgo nuts: Boil or roast as needed, then peel. Heat vegetable oil in a pan and lightly cook the nuts until tender and slightly translucent. Set aside.
  • Prepare chicken: Score and tenderize the chicken thigh, then cut into half-inch bite-sized pieces. Dust generously with soba flour and set aside.
  • Hollow yuzu: Cut the top third off each yuzu to make a lid. Carefully scoop out the insides to form a hollow shell. Reserve the “lids.”
  • Make dashi: In a large pot, add 12 oz water, katsuobushi, mirin, sake, soy sauce, and ajinomoto. Bring to a low boil and simmer for 15 minutes. Strain through cheesecloth to remove the bonito flakes.
  • Cook filling: Return dashi to the pot and bring to a boil. Add the chicken and cook until just done. Add the minced shiitake mushrooms and simmer until tender.
  • Assemble: Place the cooked chicken and mushrooms into each hollowed yuzu bowl. Ladle a small amount of hot dashi over the top, leaving space for garnish.
  • Finish: Place 3 ginkgo nuts on top of each portion, then close with the reserved yuzu lid. Serve immediately, while steaming, as a centerpiece dish.

Video

Notes

  • Yuzu Substitution – If fresh yuzu is unavailable, oranges make a good substitute. They provide the same citrus aroma and create the hollow bowl effect.
 
  • Ginkgo Nuts – These are a classic autumn ingredient in Japan, but they can be tricky to find. If unavailable, toasted pine nuts or chestnuts can offer a similar texture.
 
  • Balance of Flavors – The dashi is light and delicate. Be careful not to overpower it with too much soy sauce; the citrus from the yuzu should shine through.