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Paitan Dashi
- Servings
makes 4L - Prep
10 m - Cook
240 m
Recipe By: Dylan Vickers-Fukakusa
This is a simple chicken stock used as a base for ramen broth. Unlike a wester stock, the bones aren’t roasted, instead, they boiled in water briefly in water to clean them before simmering on low heat for 4 hours.
Ingredients
- 3 pc chicken carcass
- 4 L water
- 1/2 pc carrot
- 1 bunch spring onion
- 1/2 pc brown onion, charred
- 4cm X 4 cm pc ginger
- 7cm X 7cm pc kombu
- 6 pc garlic cloves
Directions
-
1
Bring a large pot of water to a boil.
-
2
Blanch chicken bones in water until the water returns to a boil.
-
3
Rinse well in a colander with cold water.
-
4
Return to pot and simmer for 4 hours, maintaining the temperature between 82-90C, skimming occasionally.
-
5
Add vegetables, and aromatics, turn off the heat and infuse for 45 minutes.
Strain through a fine-mesh strainer.
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Printed From otaokitchen.com.au 05/05/2024