Shinjuku Fragrance

Introduction to Shinjuku Fragrance

Shinjuku Fragrance is a captivating dish that takes inspiration from the bustling streets of Shinjuku, a vibrant district in Tokyo known for its neon lights, towering skyscrapers, and eclectic food scene. This dish blends traditional Japanese flavors with a modern twist, offering a sensory experience that mirrors Shinjuku's unique ambiance. The recipe name itself suggests an intricate tapestry of aromas and flavors, much like the harmonized chaos of Tokyo itself.

History of Shinjuku Cuisine

Shinjuku is not only a major commercial and administrative centre, but it's also a gastronomic hub that offers everything from high-end dining experiences to authentic street food. The culinary aesthetics here are as bold and diverse as its landscape. With influences from various Japanese cuisines such as sushi, tempura, and yakitori, dishes born out of this area are destined to be as unusual as they are delicious.

Our dish seeks to encapsulate these elements by combining various traditional ingredients in unexpected ways, paying homage to Shinjuku's eclectic food culture.

Ingredients

• Sake - 1 cup
• Soy Sauce - 1/2 cup
• Mirin - 1/2 cup
• Bonito Flakes - 1/4 cup
• Kombu - 10 inches
• Chicken Thighs - 4 pieces
• Napa Cabbage - 1/2 head, chopped
• Shiitake Mushrooms - 8 pieces, thinly sliced
• Ginger - 2 inches, sliced
• Garlic - 4 cloves, minced
• Sesame Oil - 2 tablespoons
• Jasmine Rice - 2 cups, cooked
• Green Onions - for garnish

Preparation

Step 1: Marinating the Chicken

Begin by preparing the marinade. In a bowl, mix sake, soy sauce, mirin, sliced ginger, and minced garlic. Place the chicken thighs in a zip-lock bag, pour the marinade over, and ensure the chicken is thoroughly coated. Seal the bag and refrigerate for at least 2 hours or overnight for maximum flavor.

Step 2: Preparing the Dashi Stock

For the dashi stock, soak the kombu in 4 cups of water for 30 minutes. After soaking, place the water and kombu on the stove and gently bring it to a simmer. Once it hits a simmer, remove the kombu and add the bonito flakes. Let simmer for 5 minutes before straining out the solids, leaving a rich stock behind.

Cooking Process

Step 3: Cooking the Chicken and Vegetables

Heat sesame oil in a pan over medium-high heat. Remove the chicken thighs from the marinade (reserving the remaining marinade) and place them skin-side down in the pan. Sear the chicken for 5 minutes until the skin is crispy and browned.

Flip the chicken thighs over and add the chopped napa cabbage and sliced shiitake mushrooms to the pan. Sauté for another 5 minutes to soften the vegetables.

Step 4: Simmering in Dashi

Pour the prepared dashi stock and remaining marinade into the pan with the chicken and vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken thighs are cooked through and tender. Set a cooking timer if needed.

Serving and Enjoyment

To serve, place a scoop of jasmine rice in a bowl. Top it with a chicken thigh and a generous ladle of broth and vegetables from the pan. Garnish with sliced green onions.

Shinjuku Fragrance is best enjoyed hot, allowing each bite to release the layered flavors inspired by the multifaceted essence of Shinjuku. Pair it with chilled sake to complement its aromatic profile. With each bite, imagine yourself walking through the vibrant streets of Tokyo, tasting the city's soul in your delicious meal.