Dashi and Japanese Chicken Stock
A savory Japanese-style chicken stock infused with kombu, bonito, ginger, garlic, soy sauce and mirin for soups, noodles or hot pots.
Prep 10 min · Cook 40 min · Total 50 min · Makes about 4 cups
Ingredients
- 4 cups cold water
- 2 tablespoons kombu, dried kelp
- 1/4 cup bonito flakes
- 1/2 onion, cut into wedges
- 2 cloves garlic, smashed
- 2 inches fresh ginger, peeled and sliced
- 2 tablespoons soy sauce
- 2 teaspoons mirin, sweet rice wine
- 1 teaspoon sugar
- 4 chicken thighs or drumsticks
Directions
- Add the chicken, sugar, mirin, soy sauce, ginger, garlic, onion, bonito flakes and kombu to a large pot.
- Pour the cold water over everything, then set the pot over high heat and bring it to a boil. Turn the heat down to low and let the stock simmer for 30 minutes.
- Set a fine-mesh sieve over a bowl or container and pour the stock through it. Throw away the strained solids.
- Use the stock right away, or transfer it to an airtight container and refrigerate it for up to 3 days. You can also freeze it for up to 3 months.