Serves 4
105 min
Dashi and Japanese Chicken Stock
Recipe GLPR29ea0bf8e7e6fc
A clean, umami-rich Japanese stock combining two classic broths in one pot. Kombu seaweed and bonito flakes create a traditional dashi base, while chicken bones and wings add depth and body. This versatile foundation is perfect for soups, noodle dishes, and sauces. The result is a golden, deeply flavorful broth with subtle sweetness and an elegant Japanese sensibility.
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Ingredients
1 pound chicken bones and wings, roughly chopped
12 cups water, plus more for blanching
2 (6-inch) pieces kombu (kelp)
1 1/2 ounces dried bonito flakes (approximately 3 cups, loosely packed)
Directions
Place the chicken bones and wings in a large pot. Cover with water and bring to a boil over high heat. Once boiling, drain the bones in a colander and rinse them thoroughly under cold running water to remove any impurities and scum. Rinse the pot as well.
Return the cleaned bones to the pot and add 12 cups of fresh cold water. Bring to a simmer over medium-high heat, then reduce to medium-low and maintain a gentle simmer.
Skim off any foam or impurities that rise to the surface during the first 10 minutes of simmering, using a ladle or fine mesh skimmer.
After the broth has simmered for about 30 minutes, add the kombu pieces. Continue simmering gently for another 15 minutes, allowing the kombu to infuse the stock with its umami flavor.
Remove the kombu pieces from the pot using tongs and discard them. Continue simmering the chicken broth for another 30 to 40 minutes, for a total cooking time of approximately 75 to 90 minutes.
Strain the hot broth through a fine mesh sieve or cheesecloth into a clean pot or large bowl, discarding the solids. Discard the chicken bones and wings.
Return the strained broth to the pot and bring to a gentle simmer over medium heat. Scatter the bonito flakes over the surface of the broth. Remove from heat immediately and let the bonito steep in the hot broth for 5 minutes without stirring.
Carefully strain the broth again through a fine mesh sieve lined with cheesecloth or a fine strainer, discarding the bonito flakes. The resulting dashi and chicken stock is now ready to use immediately or cool and refrigerate for later use.
