Add <quantity>1<unit>cup</unit></quantity> salt in 2 bowls

Carefully place <quantity>1</quantity> embryonic yolk in 1 of the bowls. Cover it with <quantity>½<unit>cup</unit></quantity> of salt

Use 1 egg to make 4 wells in the other bowl with salt

Separate the yolks from <quantity>4</quantity> eggs

Place the yolks in the wells. Cover them with salt

Place the bowls in the refrigerator. Cure the embryonic yolk for about <quantity>2</quantity> days. Cure the regular yolks for about 5d

Remove the yolks from the salt and wash once they are firm. The Salt-Cured Egg Yolks are ready

Drizzle <quantity>1</quantity> whole chicken cut into parts and <quantity>1<unit>kg</unit></quantity> of pig's trotters with <quantity>4<unit>tbsp</unit></quantity> of olive oil. Spread evenly

Roast for 40m at <temperature>150<unit>°C</unit></temperature> until golden

Peel <quantity>1</quantity> carrot

Chop carrot

Trim and peel <quantity>1</quantity> onion

Chop onion

Trim <quantity>1<unit>stalk</unit></quantity> of celery

Chop celery

Combine the chopped carrots, onion and celery

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to pot on medium heat

Add <quantity>150<unit>g</unit></quantity> of chopped vegetables. Cook until translucent

Remove roasted meats from oven. Transfer the baking dish to stovetop on medium heat

Deglaze with <quantity>300<unit>ml</unit></quantity> of white wine

Loosen up roasted bits from tray

Add <quantity>250<unit>g</unit></quantity> of tomato puree to mirepoix

Stir well

Add roasted meats

Add <quantity>2½<unit>L</unit></quantity> of water to cover meat. Simmer on medium heat

Trim and cut <quantity>1</quantity> daikon radish in large pieces

Slice <quantity>1<unit>cup</unit></quantity> of radish

Peel <quantity>100<unit>g</unit></quantity> of ginger

Slice ginger

Add daikon radish and ginger to pot

Cook broth for 6h, until reduced by half

Strain broth through a fine mesh sieve, reserving the chicken meat. The Pork and Chicken broth is ready

Cut <quantity>4</quantity> red onions lengthwise into quarters, keeping the root

Pull apart each petal and remove the thin membrane

Reserve the petals

Add <quantity>1<unit>cup</unit></quantity> water to a pot

Add <quantity>½<unit>cup</unit></quantity> vinegar

Add <quantity>1<unit>tsp</unit></quantity> of salt

Stir to combine

Add the peeled red onion petals

Transfer to stove on high heat

Bring to a boil and remove. Cool at room temperature. The Pickled Red Onions are ready

Cut <quantity>1</quantity> cabotia pumpkin in half. Reserve half to other preparations

Remove seeds and peel kabocha squash

Chop the cabotia pumpkin into <quantity>1<unit>in</unit></quantity> pieces. Set them aside

Melt <quantity>2<unit>tbsp</unit></quantity> butter in a medium-large pan over high heat

Add the cabotia pumpkin, <quantity>1</quantity> sprig of rosemary and <quantity>2</quantity> cloves of garlic to melted butter

Add <quantity>2<unit>tbsp</unit></quantity> of honey

Cover the pan and cook on low heat for 5 minutes

Remove the lid and stir the cabotia pumpkin

Add <quantity>½<unit>cup</unit></quantity> of fresh heavy cream

Cover the pan and let simmer

Simmer until you can easily break apart cabotia pumpkin with a spoon

Remove the sprig of rosemary and the 2 cloves of garlic

Transfer the ingredients to a clean pot

Use a hand blender to purée the cabotia pumpkin

Add salt to taste

Add juice from <quantity>1</quantity> lime

Continue to blend until you get a smooth texture. The Pumpkin Purée is ready

Cut <quantity>4</quantity> brussels sprouts in half

Cut tops from <quantity>½<unit>cup</unit></quantity> of broccoli

Snap off the woody part of <quantity>3</quantity> asparagus. Cut in ½, trim and slice middle piece. Reserve the tops

Gently peel tops keeping the tip intact

Peel <quantity>1</quantity> carrot

Slice with a mandoline

Remove tip and tough string from <quantity>5</quantity> snap peas

Cut <quantity>2</quantity> thick slices of sourdough bread

Add <quantity>1<unit>tsp</unit></quantity> of butter to a smoking pan on high heat

Toast one side of the bread

Add the brussel sprouts to smoking hot pan

Add <quantity>1<unit>tbsp</unit></quantity> of butter and sauté until lightly charred

Add sliced and peeled asparagus and the trimmed snap peas. Sauté until lightly charred

Add broccoli tips

Add juice from <quantity>​​½</quantity> of a rangpur

Add salt to taste. Toss to incorporate

Add <quantity>1½<unit>tbsp</unit></quantity> of water. Stir and remove from stove

Cut <quantity>5</quantity> slices of spanish chorizo

Add <quantity>¼<unit>tsp</unit></quantity> of olive oil to pan on low heat

Add sliced spanish chorizo

Add <quantity>4</quantity> dried mushrooms

Add <quantity>1<unit>cup</unit></quantity> of pork and chicken broth

Add salt to taste. Stir to incorporate

Add <quantity>3</quantity> carrot slices. Simmer until tender

Use a piping bag to fill the bread cells with the pumpkin puree

Plate the vegetables, spanish chorizo and dried mushrooms on top of the bread

Transfer broth to tea pot

Add pickled red onions

Take egg yolks from salt cure and remove excess salt

Grate the salt cured egg yolk

Pour the broth all over

Enjoy!