Mizushima-style Chicken Mizutaki Notes

I think it was on the NHK program 'Tamashite Gatten' that I first learned about Chef Hiroshi Mizushima's chicken mizutaki.

・Bone-in chicken is better (this time I used bone-in Tanba Kurodori chicken), but thigh meat or other cuts are also acceptable.
・The salt should be 0.8 percent of the meat's weight (weight in grams × 0.008). Follow this strictly.
・The amount of water is flexible. Use enough to cover the meat.

・Dissolve the salt in the pot of water and add the bone-in chicken from the start.
・Turn on the heat and turn it off once the water temperature reaches just under 40°C.
・Let it sit for about 3 minutes to allow the source of the scum to come out from the meat and bones.
・Remove the meat to a colander and set aside.
・Heat the pot again (high heat is fine) and bring to a boil.
・Reduce to low heat and skim off the scum with a fine-mesh skimmer.
・Once most of the scum is removed, return the meat to the pot.
・Cook on low heat for 10 to 15 minutes. Skim off any scum that rises.
・Once the meat is cooked through and a golden soup has formed, it is ready.

From here, add vegetables and other ingredients.

The soup already has the chicken stock flavor, so no seasoning is needed, but if the saltiness is diluted by the vegetables, add more salt. Keep in mind the 0.8% (×0.008) ratio relative to the total weight of the meat and vegetables.

With this method, the meat stays plump and the umami is fully extracted. It is delicious enough without adding kombu or other dashi bases.

I received a lot of leftover vegetables from a friend's yosenabe, so today I will add them to this golden chicken soup for a feast.

With deep-fried tofu and grilled tofu added, it's packed with ingredients. This level of saltiness is enough for me.

☆★☆★
I found an article about salt concentration, so I'm adding this note.