Make Your Own Steamed Chicken Pho – TOIRO

Name: Make Your Own Steamed Chicken Pho – TOIRO
Ingredients: 8 oz (240 g) chicken tender; 1 tablespoon liquid shio-koji; 4 cups (1,000 ml) kombu and bonito dashi , or your choice of stock; 2 tablespoons sake; 2 to 2 1/2 tablespoons ayu fish sauce; 1 knob ginger, very thinly-sliced (about 1 tablespoon); 3 oz (120 g) bean sprouts, cleaned; 3 - 4 servings rice noodles, cooked according to the package's instructions and rinsed in cold water, then drained; Lemon slices, for serving (can substitute with splashes of pure hon-daidai juice ); Chopped cilantro, for serving; Sliced dry chili, for serving; Sansho powder , or freshly ground black pepper, for serving

toirokitchen.com

Inspired by a popular Vietnamese noodle dish, this is my Japanese version of it and the dish totally takes advantage of the unique versatility of the donabe ste

View Original

Share this recipe:

Ingredients

8 oz (240 g) chicken tender
1 tablespoon liquid shio-koji
4 cups (1,000 ml) kombu and bonito dashi , or your choice of stock
2 tablespoons sake
2 to 2 1/2 tablespoons ayu fish sauce
1 knob ginger, very thinly-sliced (about 1 tablespoon)
3 oz (120 g) bean sprouts, cleaned
3 - 4 servings rice noodles, cooked according to the package's instructions and rinsed in cold water, then drained
Lemon slices, for serving (can substitute with splashes of pure hon-daidai juice )
Chopped cilantro, for serving
Sliced dry chili, for serving
Sansho powder , or freshly ground black pepper, for serving