Dashi and Japanese Chicken Stock Recipe | Cook the Book
Category
Soups and Stews
Cusine
Japanese
What do you need?
How to make?
Ingredients
4 cups cold water
2 tablespoons kombu
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
1 teaspoon sugar
4 chicken thighs or drumsticks
Directions
Place the chicken, sugar, mirin, soy sauce, ginger, garlic, onion, bonito flakes and kombu in a large pot.
Pour in the cold water and bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes.
Strain the stock through a fine-mesh sieve into a bowl or container. Discard the solids.
Use immediately or store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
