Japanese Beauty Hotpot BiJin Nabe (美人锅) – Collagen-rich Chicken Soup
- erinna Chng
- 1 day ago
- 2 min read
Bijin Nabe (美人锅) – is a pot of creamy collagen-rich chicken broth that is boiled under medium heat for more than 8 hours until the bone melted, the collagen has broken down and until every last bit of goodness is in the broth. It is a pot of soup that is good for bone health and superb for a wrinkle-free skin!
Upon hearing Bijin Nabe, many will have Tsukada Nojo’s Bijin Nabe popping up in their head. Yes! This recipe is totally inspired by them and the taste exactly the same hehe buey paiseh. Now, you can make it in your own kitchen, less the queue and the hefty bills after dinner.
Like Tsukada Nojo, I also do not recommend adding ingredients that are too strong in taste, like beef, mutton, etc that will alter the original taste of the chicken soup. Prawns also to be added last as it will add a very sweet yet prawny taste to the soup.
Beside the broth, this post also provide a bonus recipe for the Tsukune – Japanese Meatball. And I added a special ingredient for a dynamite crunch!
The broth, when chill, will become a milky-collagen pudding that can be melted back to into its liquidified state.
This pot was out in room temperature for a while to take photo and the pudding starts to slowly liquidify.
To make this broth, a lot of patience is required. Not that it is very difficult, just that the 1st few steps are not to be skipped to ensure that you get the purest creamy soup as end result. Do not use slow cooker or pressure cooker as it’s the rolling boil that breaks down the marrow, fats and any connective tissues that makes the broth milky with the sticky-lipped feel.
To achieve the milky collagen broth, chicken bones and chicken feet (or wing tips) are used.
You can use wing tip instead of feet if you can find it. I got my wing tip from the butcher in the market.
Wash the feet (or tips) and bones and fill the pot with water until it fully covers the feet and bones. Let it boil under high heat for 5 minutes until all the scums of the feet and bones are floating on top of the pot of boiling water
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Pre Boiling the Bones & Feet
Wash the feet (or tips) and bones and fill the pot with water until it fully covers the feet and bones. Let it boil under high heat for 5 minutes until all the scums of the feet and bones are floating on top of the pot of boiling water
Turn off the heat and remove the pot from the stove.
Pour away the water and its scum.
Wash and scrub the feets (or tips), bone and even pot. Ensure that not a single sight of the residues were remained
Boiling the Broth
Transfer the cleaned feet and bone back into the pot or any pot that can hold at least 6 litres of water.
Add in 6 litres of water to the pot of feets and bone, bring it to vigourous boil under medium high heat.
Once the pot of water is boiling, reduce the heat to medium (still boiling but not vigourously). Remove any floating scums if any.
Cover with lid, slightly ajar
Let it boil for about 8 hours or until the broth reached your desired milkiness and thickness (it will be slightly sticky and thick due to the break down of collagen into the broth)
Addwater occassionaly to maintain a certain water level for boiling. *Refer to post content on how much water to add and when to add
Finishing the broth
When the broth reaches your desired thickness and milkiness, strained away all the bones and shreds of meat
The broth should be about 3 litres after straining.
Transfer the broth into a pot and allow it to boil over medium high heat
Add the chicken pieces (wings, drum, breast, thigh, etc) , seasoning and allow it to boil for 5 minutes
Allow it to cool before transfering to an airtight container or let it remain in the pot,
Transfer the pot or container or broth into the chiller and allow it to chill for at least 4 hours or overnight, until the broth set into pudding-like texture.
Pork Belly Tsukune with Dynamite Crunch
In a large mixing bowl, add in all the ingredients and seasoning.
Mix until well combine
Make it into balls, cling wrap it and chill it fridge until needed.
Assembling the Pot of Bijin Nabe
Sccop the pudding-like broth togeher with the chicken pieces into the pot for hotpot
Assemble the rest of the ingredents for the hotpot on a plate.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Japanese Beauty Hotpot BiJin Nabe (美人锅） - Collagen-rich Chicken Soup
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
60 min
Cooking Time
8 hour
Rest Time
0 min
Total Time
9 hour
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