Dashi and Japanese Chicken Stock Recipe | Cook the Book
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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.