TRANSFORMING FURIKAKE GOHAN INSPIRED BY FOOD WARS!

For the Furikake Stock

In a large pot, bring water to a simmer over medium-high heat, about 10 minutes.

Once the water is simmering, add bonito flakes. Let it sit for 10 minutes, allowing the flavors to infuse.

Strain the bonito juice into a mixing bowl or measuring cup, discarding the flakes.

Heat sesame oil in a large pan over medium-high heat.

Add the chicken wings and cook until they develop a golden-brown crust, flipping occasionally to ensure even browning, about 10-15 minutes.

Once browned, transfer the wings to a sauce pan over medium heat and pour the strained bonito juice over the wings.

Immediately add soy sauce, sugar, sake, mirin, and grated ginger to the pot.

Stir everything together and reduce the heat. Let the wings braise in the broth until tender, about 15-20 minutes.

Strain the broth and set aside the chicken wings to eat or save for later.

While the broth simmered, scum (impurities and fat) rose to the surface. To remove it, use a folded paper towel.

Hold the paper towel just above the surface of the broth and gently dip the edge into the liquid to absorb the scum. Discard the soiled part of the paper towel and repeat as necessary, using fresh sections until the surface is clear.

Pour the skimmed broth into molds and refrigerate until set, about 30 minutes chilling time.

For the Eggs

Crack eggs into a mixing bowl and add white sugar. Whisk vigorously with chopsticks (or a whisk) until well combined.

Heat a non-stick frying pan over medium-high heat with no oil or fat. Pour the egg mixture into the pan and cook, stirring constantly, until small curds form, about 3-5 minutes.

For the Assembly

Slice scallions into very thin slices.

Steam 1 cup of white rice.

Once the Furikake stock has set, remove the from the molds and, if not already, cube the set stock.

Using a rubber spatula gently mix the cubes with the cooked eggs until combined.

In a serving bowl, add the freshly steamed rice. Pour the egg and soup mold mixture over the rice.

Garnish with sliced scallions.

Watch as the heat from the rice transforms the Furikake cubes into a silky sauce that coats the rice and eggs.

Serve immediately and enjoy the sweet, salty, creamy, and savory flavors of this comforting dish.

For the Stock (Tips)

If the stock does not set properly, remember that gelatin is thermal reversible. Reheat, reduce, and try setting it again.

The key to perfect eggs is to whisk continuously to achieve those small curds, giving the dish a nice texture.