Recipe

Dashi

A basic stock used for a lot of Japanese recipes. Ichiban Dashi (First Sea Stock) Makes 4 cups. Ingredients Quantity Measure Ingredient 1 litre water (cold) 10 cm square piece kombu (13-18 grams) 1⁄2 cup loosely packed katsuobushi (dried bonito flakes) Place the water and the kombu in a pot and let the kombu soak for about 15 minutes. Read More >>

Recipe

Tonkotsu Stock

Tonkotsu means “pork bone-broth” in Japanese. This tonkotsu ramen broth recipe takes a full day or at least overnight to make. Plan accordingly. Unused broth can be stored in an airtight container in the refrigerator, and will keep for up to three days or, if frozen, for up to three months. This recipe is for the broth only. For a full meal, you will also need ramen-style noodles and toppings of your choice. Read More >>

Recipe

Chicken Stock

Chicken stock made from necks, wings, backs and drumsticks. This will make a rich full flavoured stock. Wings provide a lot of skin, fat and gelatinous tissue which will break down and increase the luxuriousness of the stock. Ingredients Quantity Measure Ingredient 1 tbs olive oil 1 1⁄2 kg chicken drumsticks 1 1⁄2 kg chicken wings 1 large yellow onion (quartered, no need to peel) 1 large carrot (cut into 2-inch segments) 5-8 celery tops and 1 large celery rib, cut into 2-inch segments 1 bunch parsley 1 leek or green onion greens (if you have them) 1 bay leaf 6-8 litres cold water 1 tbs salt Instructions Optional: brown the chicken either in the stock pot or the oven. Read More >>