Basic Chicken Stock

Tori-Gara Dashi

Preparation info

  • Makes

    a generous

    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Since the Japanese have an aversion to animal fats, they prefer to use lean necks and bones when they make stock with a meat base. Still, the Japanese tend to be queasy and want to leach out any residual impurities with salt and a “rinse” of boiling water before cooking the bones. The subtle chickeny infusion that results is used in a number of soups and several simmered dishes.