Fresh Bamboo Shoot, Seafood, and Mushroom Chicken Broth

Steps

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1. 1
   Rinse 35g dried shiitake mushrooms and soak in about 200ml drinking water. Turn the mushrooms gently and create a light vacuum by tapping the container to speed up the rehydration. Set aside.
   ▶ ≈0:11
2. 2
   Cut 2 boneless chicken thighs into even-sized pieces with skin side up. Add 1 tbsp salt koji, 1 tsp white pepper, and 1 tbsp sake, then massage the chicken in one direction until the liquid is absorbed. Cover and create a vacuum seal for about 30 seconds, then let rest for 10 minutes to marinate.
   ▶ ≈0:41
3. 3
   Do not peel the bamboo shoot shell before purchase—have the vendor make a score, then rotate to peel. Rinse well and carefully trim the rough outer edges with a knife. Split the shoot in half, then cut into small chunks using a rolling cut.
   ▶ ≈1:38
4. 4
   Prepare fresh sea kelp, preferring thinner varieties for better taste. Cut into small segments. Portion any extra into reusable vacuum bags and freeze for future use.
   ▶ ≈2:23
5. 5
   Prepare 1 lb of clams that have been spitted of sand the day before; remove from refrigerator and use directly.
   ▶ ≈3:06
6. 6
   Add 1500ml water to a pot and bring to a boil over medium heat. Add the soaked mushrooms and some of their soaking liquid (discard sediment), skim any foam from the surface. Add 1 piece of smashed ginger to warm the body and release flavour quickly.
   ▶ ≈3:14
7. 7
   When the broth reaches a gentle boil, carefully add the marinated chicken and a splash of sake. Continue simmering for 5–6 minutes.
   ▶ ≈3:55
8. 8
   Add the bamboo shoots when the broth is nearly boiling and maintain a gentle simmer for 12–15 minutes. Skim any foam to keep the broth clear. Taste and season as needed (usually no additional salt is required).
   ▶ ≈4:12
9. 9
   Increase heat to open all the clam shells. Add the chicken and bamboo shoots, then reduce heat to low. Add the fresh sea kelp and simmer for about 1 minute before turning off the heat. Do not overcook the kelp.
   ▶ ≈4:46
10. 10
    Ladle into bowls and serve. The broth has a milky shimmer and is deeply savoury. Serve as-is or over noodles for a more substantial meal.
    ▶ ≈5:20