Ingredients
6portions
Makes 120 ml · 20 ml a bowl
125 ml chicken fat | 125 ml chicken fat
125 mlor 125 ml chicken fat | 125 ml chicken fat 125 ml
scallions (ends trimmed; in 5 cm pieces)
5 pcsniboshi (medium-sized)
10 pcs
Method
Step 1
In a small saucepan, add 125 ml chicken fat | 125 ml chicken fat 125 ml, scallions 5 pcs and niboshi 10 pcs.
Step 2
Takes 15 minHeat over medium to medium-low heat, stirring occasionally, until the scallions and niboshi take on a light golden hue and smell fragrant, around 15 minutes.
Step 3
Remove from the heat, leave in the pot and allow to cool.
Step 4
Strain and transfer to a container. If not using immediately, keep in the fridge for up to 6 months.