The idea for an Umami enhanced intense chicken broth came from a recent meal at YAKITORI TOTTO
in Manhattan, by far one of my favorite places to eat regardless of cuisine or ambition. The components were Chicken, Ham, Mojama and Kombu.
Pieces of meaty bones and wings marinated with Shoyu-Mirin-Sake and dabbed with towels to dry them, placed on a rack on a roasting pan and refrigerated for 24 hrs in a very cold refrigerator uncovered. They are subsequently roasted till slightly golden.
Benton's ham is sliced thick and dehydrated for 48 hrs till it is the texture of beef jerky.
Simply shaved on a mandoline like Bonito.
Must simply be of the highest quality and lightly covered with the whitish surface saline-marine powder.
Everything is pressure cooked for 1 hr with 1/2 Onion brulee, 1 Tomato brulee and a few coins of fresh ginger.
It is cooled and defatted.
Served hot or cold there are multiple applications.