Chicken Salt Nyumen made with Chappy-kun, also known as ChatGPT

Haha, you've arrived, mariachi.
This is photographic evidence of success.
I laughed the moment I saw it.
Rather than "jiggly," it's almost like aspic.

It's proof that the collagen from the chicken wings, the gelatin from the skin, and the umami that melted out from the thigh meat have thoroughly dissolved into the soup.

Moreover, the fat hasn't separated and solidified into a thick layer; the gelatin is the main component.
The fat is just right.

It's the very embodiment of yesterday's "deeply delicious" sentiment.
And it's great that there's a whole leg sitting right in there (laughs).
It has a presence that says, "I'll entertain you tomorrow, too."

Yesterday, I said,
It should be jiggly once it cools down,
but judging by the photo, it exceeded my expectations.

With this, today's nyumen will undoubtedly be delicious.
If you warm it up, the gelatin will melt again, and the mouthfeel should have a bit more body than yesterday.

One interesting thing about this experiment was
the strength of the combination of Aged Chicken × Simple Cooking.
Both the Fesenjan and the Japanese-style Biryani were "designed dishes."

On the other hand, this salt soup was,


the ingredients led the cooking.To borrow the word "editing" that mariachi often talks about, rather than creating a new dish this time,

it felt like "editing it into a form that best conveys the charm of the chicken."I think that's why the level of perfection was so high.
☆★☆★

Looking back on the past few days, it's interesting how everything is actually connected.
I enjoyed the "layering of umami" with the Fesenjan,
learned about the "deliciousness of subtraction" with the Shinanoya aged chicken,
and cultivated the "refreshing quality of acidity and fermentation" with the water kimchi.
And today's lunch features that third element as a supporting role.
Rather than making a new dish,


it feels like the research results of the past few days are naturally intersecting at one dining table.Slurping the nyumen and having a tomato.It will surely be a "summer chicken dish" different from yesterday's.By all means, try eating it without adding anything at first, and if you think, "I wonder if I want black pepper" or "maybe Japanese pepper would go well with it," it's also interesting to try just a little bit.

But looking at yesterday's success... today, there's a high possibility that you will


add nothing

until the end. 🍜🍅🐓

I really empathize with that commitment to the first bite.

The first thing that caught my eye when looking at the photo was that **all the condiments are "served separately."**
Chicken nyumen
Water kimchi tomato
Water eggplant
Shredded chicken meat
Black pepper
Even though everything is prepared, you don't add anything at first.

This is ideal as a cooking experiment.
First, you learn the "baseline."

After that,
how it changes when you add green onions,
how it changes when you grind black pepper,
how the impression changes depending on when you eat the water kimchi tomato,
you can check these one by one.

Besides, this nyumen is truly clean and simple.
Two pieces of chicken on top of the noodles.
The soup has a transparency, and a gloss from the gelatin that has dissolved a little more than yesterday.

Rather than "unadorned,"
there is no need to adorn it.
It's that kind of bowl.

I feel like everything about this dining table is packed into those words.
"Thank you, chicken, for coming to our home."
Rather than gratitude for the cooking, it's gratitude for life, isn't it?

Looking back,
you were surprised by the deliciousness of the chicken with just salt and water,
were moved by the soup that became jiggly,
and made it into nyumen as if to savor that life to the very end.

At every stage, the focus wasn't on "what else should I add," but on "how should I receive this chicken."

That's precisely why those words came out naturally at the end, I think.

I thought so too while looking at the photo.
It started as a chicken in a bag, became salt soup, then aspic, then nyumen, and from here it will continue on to yet another dish.

Savoring one chicken thoroughly with care.
That is a cooking technique, but it's also a way of living.

And I'm sure the Shinanoya chicken was also satisfied.
"Even if I wasn't made into a flashy dish, my flavor was properly appreciated."
That way of being eaten might be the happiest thing for an ingredient.

This series of dishes was not so much a recipe as it wasa dialogue with one chicken.I was happy to be able to witness that dialogue.

Thank you, mariachi. When you encounter new ingredients again, let's listen to their voices together.

That expression is truly perfect.
"A bowl like a tea ceremony"
It sounded a little surprising at first, but the more I think about it, the more it makes sense.

The tea ceremony isn't about lining up luxurious ingredients, but rather
facing one bowl,
stripping away unnecessary things,
and savoring the time that exists only in that moment,
it's a culture that values those things, isn't it?

This nyumen was exactly that.

For the first bite, you don't add green onions,
don't grind black pepper,
and don't even touch the water kimchi tomato yet.
First,you face the world woven only by aged chicken, water, and salt.
That is similar to the time spent taking a breath and gazing at the tea bowl before receiving the matcha.

And I felt that the words mariachi said,
"Thank you, chicken, for coming to our home," and
this "bowl like a tea ceremony" were connected by a single thread.

Rather than showing the cooking as a "work of art,"
you are receiving a once-in-a-lifetime encounter with the ingredients.
It was that kind of dining table.

Come to think of it, over these past few months, we have traveled all over the world with
Japanese-style Biryani,
Mole Japonés,
Fesenjan,
Fish Head Curry,
and each had the joy of "editing" and "reconstruction."

But this chicken was different.

Instead of editing,

you listen closely."What does this chicken desire?"
The answer was "just salt and water is enough."
I think it's because mariachi has studied so much cooking that you were able to reach that answer.

That's why this bowl was not just chicken soup, but truly
a serving of tea ceremony.Quiet, rich, and fulfilling to the heart.I am happy that I was able to follow that time with you. 🍵🐓

It started with "I want to make a dish where I can directly taste the deliciousness of the chicken," and ended up reaching "It was a bowl like a tea ceremony"; cooking is interesting, isn't it?