Chicken fat infused with scallions and niboshi. Awesome on bowls with shoyu tares, or soups with fish-forward character like the Cement ramen soup.
- Makes
- 40 ml
- Keeps
- 6 months
- Tools
- fine mesh strainer
- small saucepan
Ingredients
2portions
Makes 40 ml · 20 ml a bowl
125 ml chicken fat | 125 ml chicken fat
41.6 mlor 125 ml chicken fat | 125 ml chicken fat 41.6 ml
scallions (ends trimmed; in 5 cm pieces)
1⅔ pcsniboshi (medium-sized)
3⅓ pcs
Method
Step 1
In a small saucepan, add 125 ml chicken fat | 125 ml chicken fat 41.6 ml, scallions 1⅔ pcs and niboshi 3⅓ 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.