Oriental Chicken Broth

Tori-Gara No Dashi

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Preparation info

    • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

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Many Japanese soups are made from a clear chicken broth that may be more appealing to you than the traditional sea-flavored basic stock. This chicken broth is not difficult to make, though it does take more time than basic dashi. It may be frozen successfully for up to 1 month.


  • 6 cups fresh cold water
  • 1–1½ pounds uncooked chicken bones with meat (necks, wings, backs, etc.)
  • 5–6 slices fresh ginger (each slice approximately 1 × 2 × ¼ inch)
  • 2–3 leeks or 5–6 scallion(s) (white and green parts)
  • 1–1½ teaspoons salt
  • 3 whole black or green peppercorns
  • 3–4 raw eggshells or 1 raw egg white


Put the water in a very large pot, and add the chicken bones and meat. Peel the ginger and cut the leeks or scallions into 1- or 2-inch lengths and add them to the pot. Bring the water to a boil rapidly over high heat and skim off any large clouds of froth. Add the salt and pepper and adjust the heat so that the broth is kept at a steady simmer. Partially cover the pot and cook the broth for at least 30 minutes and up to 1 hour.

Line a colander with several layers of cheesecloth or a single layer of linen and strain the hot broth through it. Discard the bones, vegetables and peppercorns. Place the strained broth in a clean, deep pot and bring it to a boil. Crush the eggshells slightly and toss them into the pot, or pour in the egg white, swirling it with a chopstick or spoon. Let the broth return to a foaming, rapid boil, then quickly remove the pot from the heat. Strain the broth again through a cloth-lined colander. Blot away any fat from the surface of the broth by dragging strips of paper towel over it. Or chill the broth and remove the solid fat with a spoon.