Oriental Chicken Broth

Tori-Gara No Dashi

Preparation info

    • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

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.)


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 s