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ingredients

50 ounces House-Made Dashi Broth
3 ounces Kikkoman Clear Soy Sauce
1 ½ ounces Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
1 ounce Kikkoman Sushi Sauce (Unagi Tare)
8 bunches Scallions
20 ounces Chicken Thighs
Kikkoman Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil, to taste
Kikkoman Sriracha Hot Chili Sauce, to taste

directions

Combine dashi, clear soy sauce, ponzu and sushi sauce and bring to a simmer in a saucepan.

Gently poach chicken thighs until internal temperature reaches 165°F. Cool and shred thigh meat.

Slice scallions as thin as possible on a sharp bias. Rinse and soak scallions in icy cold water for at least 30 minutes.

Combine all ingredients, season to taste with sesame oil and sriracha.

 

Recipe Credit: Chef Chris Jaeckle, as presented at the 2017 Worlds of Flavor® conference. Published with permission of the author. All rights reserved.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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