Plan
Benihana Hibachi Onion Soup

Benihana Hibachi Onion Soup

someday Jason Farmer Source Watch it .gravy
japanese soup
white button mushrooms
green onions
4 g chicken flavor base paste
4 g beef flavor base paste
28 g soybean oil
4 whole cloves garlic
210 g onion
112 g carrot
105 g celery
1.4 kg water
6 g kosher salt
2 g whole peppercorns
french-fried onions

Garnish Prep

  1. 1. Wipe down each of the white button mushrooms.
  2. 2. Trim any long stems and slice mushrooms as thinly as possible.
  3. 3. Store covered in the refrigerator.
  4. 4. Thinly slice green onions
  5. 5. Store covered in the refrigerator.

Build Stock

  1. 6. Bring 2 cups of water to a boil.
  2. 7. Add 4g chicken flavor base paste and 4g beef flavor base paste to a bowl.
  3. 8. Pour in the boiling water and whisk until both pastes are completely dissolved.
  4. 9. Add 28g soybean oil to a medium stockpot over medium heat until lightly shimmering.
  5. 10. Add 4 whole cloves garlic and sauté until browned — do not let them blacken or the soup will turn bitter.
  6. 11. Remove garlic from the pot and set aside.
  7. 12. Roughly chop 210g onion, 112g carrot, and 105g celery.
  8. 13. Add onion, carrot, and celery to the pot and sauté, stirring frequently, until nicely caramelized.
  9. 14. Return garlic to the pot and add the dissolved stock.
  10. 15. Bring to a boil
  11. 16. Reduce to a simmer for 3 minutes.
  12. 17. Add 1.4kg water, 6g kosher salt, and 2g whole peppercorns.
  13. 18. Bring back to a boil, then reduce to a very light simmer for 45 minutes.
  14. 19. While simmering, skim any oil and fat from the top of the broth.

Finish & Serve

  1. 20. Strain the soup through a fine mesh strainer, discarding the solids — do not press the vegetables against the strainer as this will cloud the broth.
  2. 21. Allow broth to cool slightly, then taste and adjust seasoning with additional kosher salt as needed.
  3. 22. Place a pinch of french-fried onions at the bottom of each bowl.
  4. 23. Add a few slices of white button mushrooms and a pinch of green onions on top.