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Rice in Asari (Pullet) Broth Ingredients: Shelled pullets; Rice; Soup stock; Sake; Soy sauce; Salt; Asatsuki (scallions); Powdered Japanese pepper. 1. Rinse the pullets in salt water, then dry. 2. Add sake to the soup stock, boil, then add the pullets. After it boils once, carefully remove impurities, and add salt and pepper. Be careful not to overcook the pullets as they become tough. 3. Add the soup to hot rice and garnish with scallions cut in small bite-size pieces, and powdered Japanese pepper. 4. Use a generous portion of pullets. When served with Japanese pickles, it becomes a warm, hearty meal. |
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