Chicken broth in Japanese
4 servings
45 minutes
Japanese chicken broth is a delicate, aromatic, and rich soup that serves as the base for many Japanese dishes. Its origin is closely tied to umami traditions, and the addition of dashi broth enhances the depth of flavor. This broth is prepared slowly to extract maximum flavors from bones and vegetables. It has a mild, slightly sweet taste with hints of ginger and leeks. In Japanese cuisine, it is used in ramen, soups, and stews, as well as a standalone warming drink. Such broth is an ideal choice for those who appreciate subtle and balanced flavor combinations.
1
Place the meat bones in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer for 2 hours, skimming off the foam.
- Chicken bones (carcass): 1 kg
- Pork bones: 350 g
2
Then add the vegetables and another 1 liter of water, bring to a boil, reduce the heat, and cook for another hour. Remove from heat and let cool. Strain the broth, return to heat, and simmer for another hour.
- Onion: 1 head
- Carrot: 2 pieces
- Leek: 4 stems
- Ginger root: 25 g
- Napa cabbage: 4 pieces
3
Add salt, sugar, pepper, and dashi broth.
- Salt: 2 teaspoons
- Sugar: 2 teaspoons
- Ground white pepper: pinch
- Instant dashi: 1 teaspoon
