Toriben

There is an age old debate about which came first, the chicken or the egg. Well, in our Toriben, they come to you at the same time! This bento is a celebration of the yard bird in all its glory. We use every part of the chicken in this bento. The thighs grilled with Japanese green onion and glazed with a tare made from the roasted bones (a classic yakitori offering called negima), the breast and skin ground and simmered in a sweet and savory soy mixture, the marinated leg meat coated in potato starch and served as crispy fried karaage, the wings stuffed with a gingery chicken farce and steamed before being fried to crisp the skin, and the bones made into a rich broth used to cook the rice in our signature claypot. Let’s not forget about the egg! The eggs will be served in the form of tamagoyaki, a dashi laden traditional rolled omelet. Lastly, for those of you who love offal you can add on a skewer of grilled heart, liver, and gizzard to really make use of the whole animal! Nashville is a chicken town and we proudly use Nubby Farms birds that are raised on the bank of the Harpeth River just south of the city.