Toridashi (Pork And Chicken Stock)
This recipe yields a flavorful broth that can be a wonderful addition to various dishes. By combining chicken wings, pork bones, and a range of aromatic ingredients, you'll create a rich and savory stock that can elevate your culinary creations. Whether used as a base for soups, stews, or sauces, this homemade broth will infuse your dishes with depth and complexity.
— Constant Cookbook
Ingredients
- 1.5kg/3lb 5oz chicken wings
- 1.5kg/3lb 5oz pork
- 10g piece dried kombu
- 2 thick slices fresh root ginger
- 250ml/9fl oz sake
- 1 medium onion
- 30g/1oz bonito
- 6 dried shiitake mushrooms
Instructions
- Preheat the oven to 190C/375F/Gas 5.
- Place the chicken wings and pork bones in a roasting tin and into the preheated oven.
- Roast for 30-40 minutes, turning them half way through until golden-brown. Alternatively you can fry the bones until browned if you donât have an oven.
- When cooked, strain the wings and bones in a colander or large sieve and then pour a kettle of boiling water over them to remove excess grease.
- While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size.
- Remove the kombu from the water and cut into three long strips. Return to the stockpot and bring up to a simmer. Remove from the heat and discard the kombu - do not boil the kombu in the water for a long time or the dashi will become bitter.
- Add the roasted and rinsed wings and bones along with all the remaining ingredients to the kombu water. Bring up to the boil, reduce the heat, put a lid on and simmer for two hours. Do not let the stock boil as it will become cloudy.
- After two hours, strain the stock carefully through some clean muslin or a jay cloth. Leave to drain gently for 10 minutes, cool and refrigerate until required.
Prep Time
PT30M
Yield
Makes 2.5 litres/4½ pints
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