Immerse the chicken breast in a pot of boiling water. Parboiling the chicken will remove any unwanted flavor and help to make a clear and pure broth. This extra step will make the dish more delicious so you should definitely try it out.
When the surface has turned completely white, remove from the water.
Wrap with a paper towel to soak up the excess moisture.
Next, place the chicken into another pot. Add the green part of a long green onion and ginger root slices. Add the sake and salt.
Pour in the water. Heat the pot on medium low heat.
Bring it to a boil and remove the foam.
Then, reduce the heat to low and simmer for 10 more minutes. Now, turn off the burner and let it sit to cool.
Let’s make the Kinshi Tamago, shredded fried egg sheet. Add a pinch of salt to the egg and beat it thoroughly.
Coat a pan with vegetable oil. Drop in a bit of egg to check if the pan is hot. Then, pour the beaten egg into the heated pan and quickly distribute it.
Place a kitchen chopstick under the egg and flip it over.
Lightly cook the other side.
Place the egg onto a cutting board. Cut the egg sheet into 4 quarter moons.
Roll them up. Then, cut the egg into very thin strips.
These are called Shiitake Fukumeni, rehydrated shiitake mushrooms simmered in broth. If you’re interested, please watch our Nabeyaki Udon Noodles video.
Remove the stems and cut the caps into thin strips.
Now, remove the chicken breast from the pot.
Tear the chicken into small pieces. The leftover meat can be used as a topping for other dishes, for example chicken salad.
Place the chicken pieces onto a tray. Pour a small amount of the broth over it to keep it moist.
Finally, strain the broth with a mesh strainer covered with a paper towel. The resulting broth is about 500 ml (2.1 cups).
And now, let’s make the Keihan. Place fresh steamed rice in a bowl and arrange the kinshi tamago, shiitake fukumeni, chicken and chopped spring onion leaves. Garnish the shredded, toasted nori seaweed on the center.
Pour the saved broth into a pot and turn on the burner. Ladle a small amount of the broth onto a plate and taste it. Add a dash of soy sauce and salt.
Now, pour the broth into a pot.
When you enjoy the Keihan, pour the piping hot broth over the toppings.
This local dish, Keihan is served as a school lunch in Kagoshima Prefecture and it is one the most popular meals among the students.
When making Shiitake Fukumeni, please check our Nabeyaki Udon Noodles recipe. If the shiitake fukumeni isn’t available, lightly cook shredded raw shiitake in the broth and use it as a topping.
Kinshi Tamago is also used in our Hiyashi Chuka and Chirashizushi recipes, and its vibrant color helps to make the dishes visually appealing.