Steps

1. Cut the chicken thighs into bite-sized pieces.
   🕒 02:03
2. Remove any tough bones or sinew if desired.
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3. Place the cut chicken in a bowl and massage in 1 tbsp of salt.
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4. Once the salt is completely dissolved, rub it in and let it rest in the refrigerator for 30 minutes.
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5. Slice the green onions into 1cm thick diagonal pieces, and finely chop the green parts. This is a key tip! Use plenty of green onions when they are in season for the best flavor.
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6. Crush the garlic cloves with the flat side of a knife.
   🕒 06:24
7. Cut the firm tofu into 8 equal pieces.
   🕒 06:38
8. Boil water in a pot, briefly blanch the salt-massaged chicken, then transfer to cold water and drain. This pre-treatment removes any gamey odor or scum, resulting in a clear and refined soup. This is a key tip!
   🕒 07:03
9. Place the drained chicken in a donabe (earthenware pot) and add 1L of water and 300cc of Cooking Sake (Rice Wine).
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10. Add the crushed garlic and diagonally sliced green onions.
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11. Bring to a simmer over medium heat. Once boiling, carefully skim off any foam that rises to the surface.
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12. After skimming off the foam, reduce to low heat and simmer gently for about 20 minutes.
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13. Mix together the ingredients for the special dipping sauce (100cc water, 1/2 tsp Kombu Tea (Kelp Tea), 3 tbsp Soy Sauce, 1 tbsp Sugar, 5g Bonito Flakes (Katsuobushi)) until dissolved.
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14. Divide the sauce among individual bowls, and add 1 egg yolk and a pinch of Aonori (Dried Green Seaweed) to each serving.
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15. If the liquid in the pot has reduced, add a little more water and season with a pinch of salt to taste.
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16. Add the cut tofu and cook until heated through.
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17. Finish with a sprinkle of black pepper.
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18. Serve with the finely chopped green onions as a garnish.
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