Name: Nonotory Chicken Course
Cuisine: 和食
Ingredients: Kyoto duck prosciutto; Charcoal-grilled white scallion; Komatsuna (Japanese mustard spinach) ohitashi; Fresh sansho pepper berries; Budo sansho pepper (from Wakayama); Banshu Hyakunichi chicken neck skin; Banshu Hyakunichi chicken liver; Akishika Ikkan-zukuri Henohenomoheji Gold sake; Banshu Hyakunichi chicken tenderloin; White plum sauce; Italian bottarga (cured mullet roe); Banshu Hyakunichi chicken gizzard; Banshu Hyakunichi chicken neck meat; Banshu Hyakunichi chicken tail (bonjiri); Banshu Hyakunichi chicken thymus (neck sweetbread); Banshu Hyakunichi chicken for broth (for 8-hour simmering); Rice; Banshu local egg yolk; Kamebishi 3-year aged soy sauce; Homemade Tamasumi (cured egg yolk); Dried soba noodles from Sobaya Kida; Banshu Hyakunichi chicken broth; Gently cooked chicken meat; Scallions

About "Nonotory Chicken Course"

An artisan from Nonotory, a yakitori restaurant in Osaka and Tokyo, prepares an ultimate dinner course right before your eyes. This 8-course meal starts with Kyoto duck prosciutto, features charcoal-grilled cuts of Banshu Hyakunichi chicken, and finishes with egg-on-rice cooked in an 8-hour chicken broth topped with homemade cured egg yolk (Tamasumi), followed by premium soba noodles.

Introduction to 【野乃鳥】野網厚詞の鳥、まるごと。 →

Tips for Making "Nonotory Chicken Course"

Heat control
- Grill the gizzard and neck meat quickly over high charcoal heat to maximize their unique crunchy texture and juiciness.
Heat control
- Bake the neck skin in the oven at 150°C (300°F) for 1.5 hours to thoroughly render out excess fat, then finish with charcoal smoke.
Prep
- It is crucial to meticulously skewer the gizzard starting from the preparation stage.
Broth making
- Cook the rice using only the rich broth simmered from Banshu Hyakunichi chicken for 8 hours to concentrate the chicken's umami into every grain.
Seasoning
- Mist the Kamebishi 3-year aged soy sauce from Kagawa to distribute the flavor evenly.
Prep
- Make the homemade Tamasumi by curing egg yolks in salt for 2 weeks and sun-drying them for 3 weeks.

Ingredients for "Nonotory Chicken Course"

24 items

* Tap ingredient names to find on Amazon

Kyotoduck prosciutto
Charcoal-grilledwhite scallion
Komatsuna(Japanese mustard spinach) ohitashi
Freshsansho pepper berries
Budosansho pepper (from Wakayama)
BanshuHyakunichi chicken neck skin
BanshuHyakunichi chicken liver
AkishikaIkkan-zukuri Henohenomoheji Gold sake
BanshuHyakunichi chicken tenderloin
Whiteplum sauce
Italianbottarga (cured mullet roe)
BanshuHyakunichi chicken gizzard
BanshuHyakunichi chicken neck meat
BanshuHyakunichi chicken tail (bonjiri)
BanshuHyakunichi chicken thymus (neck sweetbread)
BanshuHyakunichi chicken for broth (for 8-hour simmering)
Rice
Banshulocal egg yolk
Kamebishi3-year aged soy sauce
HomemadeTamasumi (cured egg yolk)
Driedsoba noodles from Sobaya Kida
BanshuHyakunichi chicken broth
Gentlycooked chicken meat
Scallions

How to Make "Nonotory Chicken Course"

1
Wrap the charcoal-grilled white scallion ohitashi and komatsuna ohitashi in Kyoto duck prosciutto, then garnish with fresh sansho berries and Wakayama Budo sansho pepper.
2
Bake the Banshu Hyakunichi chicken neck skin in an oven at 150°C (300°F) for 1.5 hours to render out excess fat, then infuse it with charcoal aroma to make a crispy cracker. Prepare a rich, smooth liver pâté and place it on the cracker to serve canapé-style.
3
Pour Akishika Ikkan-zukuri sake into a Yoshida-yaki vessel from Ureshino, Saga, to release its aroma.
4
Grill the Banshu Hyakunichi chicken tenderloin to a perfectly moist texture and top with refreshing white plum sauce.
5
Generously grate Italian bottarga over another piece of the same chicken tenderloin.
6
Carefully skewer the Banshu Hyakunichi chicken gizzard and grill it quickly over high charcoal heat to bring out its signature crunchy texture.
7
Grill the Banshu Hyakunichi chicken neck meat, enveloping it in roaring charcoal flames, allowing the dripping fat to smoke on the coals and infuse the meat with a savory aroma.
8
Grill the Banshu Hyakunichi chicken tail (bonjiri) over charcoal, rendering out excess fat while achieving a fragrant, crispy finish.
9
Carefully prep and harvest the chicken thymus (neck sweetbread) and grill it over charcoal.
10
Cook rice in a clay pot using only the rich broth simmered from Banshu Hyakunichi chicken for 8 hours.
11
Place a Banshu local egg yolk on the freshly cooked rice, and mist it with Kamebishi 3-year aged soy sauce from Kagawa.
12
Grate homemade Tamasumi (cured egg yolk) directly over the dish and mix everything together like a carbonara to enjoy.
13
Combine the dried soba noodles from Sobaya Kida with the special chicken broth infused with the rich flavor of Banshu Hyakunichi chicken.
14
Top the soba with tender chicken meat and scallions to complete the dish.

Food Science

Why This Dish Tastes So Good

Combining the inosinate in Banshu Hyakunichi chicken with the glutamate in the bottarga and 3-year aged soy sauce creates a powerful synergistic umami effect. Additionally, cooking the chicken tenderloin at a precise temperature prevents the thermal coagulation of proteins, keeping the meat moist and tender. Furthermore, the Maillard reaction from charcoal grilling imparts a savory, smoky aroma, while the acidity of the white plum sauce and the spiciness of the sansho pepper tighten the overall flavor profile, creating a perfect balance of the five basic tastes.

Umami compoundsTemperature & heating reactionsBalance of basic tastes

Detailed Commentary on "Nonotory Chicken Course"

* Content organized by topics from the video.

Kyoto Duck Prosciutto & Sansho Appetizer

The course begins with an eye-catching, beautifully colored Kyoto duck prosciutto appetizer. This premium prosciutto carefully wraps charcoal-grilled white scallion ohitashi and crisp komatsuna ohitashi. It is finished with a generous garnish of fresh local sansho berries and highly aromatic Budo sansho pepper from Wakayama. The rich savoriness of the duck, the sweetness of the grilled scallions, and the refreshing, tingly kick of the two types of sansho harmonize perfectly, stimulating the appetite and raising expectations for the rest of the course.

Chicken Skin Cracker & Rich Liver Pâté

Next is the Banshu Hyakunichi chicken neck skin cracker and liver pâté. The skin cracker is baked in the oven at 150°C (300°F) for a lengthy 1.5 hours to thoroughly render out excess fat, then finished with a touch of charcoal smoke to achieve an incredibly crispy and fragrant texture. The chef recommends placing the rich, smooth liver pâté on the cracker and enjoying it in one bite, canapé-style. After the rich liver and savory skin flavors fill your mouth, you can simply enjoy the pure crunch and smoky aroma of the cracker on its own.

Akishika Sake Served in Custom Vessels

The sake paired with the meal is the flagship 'Ikkan-zukuri' from Akishika, specifically the 'Henohenomoheji Gold' from the Moheji series. This particular bottle from 2024 has been aged for two years, representing the pinnacle of Akishika's lineup. It even has the distinction of being served as the toast sake at the G20 Summit held in Osaka in 2021. The vessel used to pour this special sake is also carefully chosen: a tea cup crafted by artisan Mr. Tsuji of Yoshida-yaki from Ureshino, Saga. Its unique two-tiered shape coaxes out the delicate aromas of the sake even better than a wine glass, allowing them to bloom beautifully on the palate.

Tenderloin with Plum and Italian Bottarga

The yakitori skewers begin with Banshu Hyakunichi chicken tenderloin with white plum sauce. The tenderloin is grilled to a perfectly moist texture and topped with a refreshing white plum sauce. Next, the same tenderloin cut is served, but this time generously showered with Italian bottarga (cured mullet roe). Unlike the sticky Japanese karasumi, this bottarga is very dry and clean on the palate, making it an exceptional pairing for wine, sake, or beer.

Smoky Charcoal-Grilled Gizzard and Neck

Next on the grill are the Banshu Hyakunichi chicken gizzard and neck meat (seseri). The gizzard is meticulously skewered from the prep stage and grilled quickly over high charcoal heat to maximize its uniquely crunchy texture and juicy interior. The neck meat, a well-marbled cut from the neck, is grilled while being enveloped in roaring charcoal flames. The dripping fat hits the coals, creating a smoke that wraps the meat in a sublime, wood-fired aroma, releasing rich chicken flavor with every bite.

Rare Cuts: Tail and Thymus (Sweetbread)

As the yakitori portion nears its end, more unique cuts are introduced. First is the tail (bonjiri), known for its sweet, juicy fat and springy texture, grilled over charcoal to render out excess fat while achieving a fragrant finish. This is followed by an extremely rare cut: the chicken thymus (neck sweetbread). Because this cut can only be harvested by butchering whole chickens in-house, it is rarely seen in standard yakitori restaurants. It offers a uniquely creamy, rich flavor combined with a smoky charcoal aroma, showcasing the chef's dedication and high level of skill.

8-Hour Broth Rice with Cured Egg Yolk

The main dish of the meal is the ultimate egg-on-rice (TKG). The rice is cooked in a clay pot using only a rich broth simmered from Banshu Hyakunichi chicken for a full 8 hours, concentrating the chicken's savory umami into every single grain. It is topped with a fresh local Banshu egg yolk and misted with Kamebishi 3-year aged soy sauce from Kagawa. To finish, homemade 'Tamasumi'—egg yolk cured in salt for two weeks and sun-dried for three weeks—is grated generously right before your eyes. It is enjoyed by mixing everything together like a rich carbonara.

Finishing Soba from Toyonaka's Kida

The course concludes with a warm bowl of soba. The noodles are premium dried soba specially sourced from the famous restaurant 'Sobaya Kida' in Toyonaka, Osaka. These exquisite noodles are paired with a special chicken broth packed with the rich umami of Banshu Hyakunichi chicken. Topped with tender chicken meat and fresh scallions, it is a simple yet deeply flavorful dish. The smooth soba catches the rich broth beautifully, warming both body and soul while leaving a lingering memory of a luxurious dinner.

About 【野乃鳥】野網厚詞の鳥、まるごと。

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