Amami Keihan Chicken Broth Rice

Rinse 320g rice, soak in 480ml cooking water for 30 minutes, and cook fully.

Soak 8g dried shiitake and strain 80ml clear soaking liquid through a fine sieve.

Do not rinse raw bones and splash the sink; on a separate board, trim only visible clots and excess fat.

Combine 240g bones, 800ml broth water, and 10g sliced ginger, bring to a boil, skim, and simmer 60 minutes with the lid ajar.

Add 60g tenderloin to the simmering broth for 8 minutes.

At 74°C or higher in the center, transfer to a clean plate and shred. Strain broth through a fine sieve and cloth into a clean pot, discard bones, and keep raw-poultry tools away from other foods until sanitized.

Season strained broth with 2g broth salt, 10ml sake, 15ml light soy sauce, and 10ml mirin and boil 3 minutes.

Keep the seasoning light, cover, and hold above 75°C.

Remove shiitake stems and slice caps thinly.

Simmer with 80ml soaking liquid, 10ml light soy sauce for shiitake, and 5ml mirin over low heat for 10 minutes until nearly absorbed.

Beat 2 eggs with 2g sugar and 1g egg salt and strain.

Coat a pan thinly with 5ml oil, cook the egg in two thin sheets until fully set on both sides, cool, and shred finely.

Blanch 80g green beans with 3g salt for 3 minutes, chill, and slice thinly on the diagonal.

Finely chop 20g scallion, 40g commercial miso-pickled papaya, and 5g mandarin peel separately, then shred 2g toasted nori.

Place about 200g cooked rice in each of 4 bowls.

Divide chicken, shiitake, egg strips, beans, scallion, papaya pickle, citrus peel, and nori over the rice, then pour 150 to 180ml chicken broth at 75°C or hotter into each bowl.