Hakutsuru (Hot Sake)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a large pot, add the whole chicken, chopped carrots, celery, quartered onion, smashed garlic cloves, bay leaves, thyme, black peppercorns, and salt to taste. Pour in 10 cups of water.

Prepare the Broth

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for about 1.5 to 2 hours, skimming off any foam that rises to the surface.

Cook the Broth

Once cooked, remove the chicken and set it aside to cool. Strain the broth through a fine-mesh sieve and discard the solids. Set the broth aside.

Strain the Broth

In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Make a well in the center and crack the two eggs into it. Add 1 tablespoon of water.

Prepare Dough

Mix the ingredients together with a fork until the dough starts to come together. Transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Divide the dough into four pieces. Roll each piece out thinly using a rolling pin. Cut into desired noodle shape (e.g., strips or squares).

Roll Out Noodles

Once the broth has cooled slightly, bring it back to a simmer. Add the shredded cooked chicken into the pot.

Combine Chicken and Broth

Add the handmade noodles to the simmering broth and cook for 5-7 minutes, or until they float and are cooked through.

Cook the Noodles

Ladle the soup into bowls, and garnish with chopped parsley and green onions. Serve hot.

Serve the Soup

Whole chicken

Carrots

Celery stalks

Onion

Garlic cloves

Bay leaves

Thyme

Black peppercorns

Salt

Water

All-purpose flour

Eggs

Cooked chicken, shredded

Fresh parsley, chopped

Green onions, chopped