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

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.