Japanese chicken broth, known as tori dashi, is a light, golden stock made by simmering chicken bones and aromatics like ginger and green onion. Unlike heavy Western stocks, it has a clean, delicate flavor that forms the base for ramen, oden, and many simmered dishes. This recipe builds a deeply savory broth using a few simple ingredients and a long, gentle simmer, giving you a versatile staple that beats anything from a carton.
Ingredients
- 3 lb (1.4 kg) chicken bones (backs, necks, or wings)
- 1 whole chicken breast or 2 thigh pieces (about 1 lb / 450 g), optional for extra meat flavor
- 1 large onion, quartered
- 1 head of garlic, halved crosswise
- 2-inch (5 cm) piece of fresh ginger, sliced
- 3 green onions, white parts only
- 1 tbsp (15 ml) sake or mirin (optional)
- 12 cups (2.8 L) cold water
Instructions
- Rinse the chicken bones under cold water to remove any blood and impurities. If you have time, soak them in cold water for 30 minutes, then drain.
- Place the bones (and optional chicken pieces) in a large stockpot. Add the onion, garlic, ginger, and green onions.
- Pour in the cold water and bring to a boil over medium-high heat. As soon as it boils, reduce the heat to low and skim off any foam and scum that rise to the surface. This step is crucial for a clear broth.
- Add the sake or mirin, if using. Keep the liquid at a bare simmer—just an occasional bubble—and cook uncovered for 3 hours. Do not stir; stirring can make the broth cloudy.
- If you used chicken pieces, remove them after 1 hour and set aside for another use (they will be very tender but may become dry if simmered longer).
- After 3 hours, strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
- Use the broth immediately, or let it cool completely and refrigerate. Once chilled, you can skim off the solidified fat on top.
Tips
- Skim diligently: The first 15 minutes of simmering produce the most scum. Skim it off with a ladle or fine strainer to avoid a murky, bitter broth.
- Don’t boil hard: A rolling boil will emulsify fat and proteins, making the broth cloudy and greasy. Keep it at a gentle simmer.
- Substitutions: If you can’t find chicken backs or necks, use wings or a whole cut-up chicken. For a richer flavor, roast the bones at 400°F (200°C) for 30 minutes before simmering—this will darken the broth and add a nutty note.
- Freeze in portions: This broth freezes beautifully. Pour it into ice cube trays for small amounts or into freezer-safe bags for larger portions.
Serving Suggestions
Use this broth as the base for miso soup, noodle soups like ramen or udon, or as the cooking liquid for vegetables, tofu, or rice. It also makes a delicious simple soup with sliced green onions and a splash of soy sauce.
Variations
- Kombu dashi: Add a 4-inch (10 cm) piece of kombu (dried kelp) during the last 30 minutes of simmering for a subtle umami boost.
- Shoyu broth: For a ramen-style broth, season the finished broth with soy sauce, mirin, and a pinch of salt to taste.
- Spicy broth: Add a small dried chili or a teaspoon of gochujang (Korean chili paste) to the finished broth for a kick.
- Vegetable broth: For a lighter version, replace the chicken with 4 cups (about 300 g) of chopped cabbage, carrots, and mushrooms, and simmer for 45 minutes.
Storage and Reheating
Refrigerate the broth in an airtight container for up to 4 days. To store longer, freeze for up to 3 months. Reheat on the stovetop over medium heat until steaming. If reheating from frozen, thaw in the refrigerator overnight or reheat gently from frozen in a pot, adding a splash of water if needed. Always bring the broth back to a full boil before serving, and ensure it reaches 165°F (74°C) if you are reheating leftovers that contain meat.
Frequently Asked Questions
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, pressure cook on high for 60 minutes, then let the pressure release naturally. The flavor will be slightly less clear, but still delicious.
Do I need to blanch the bones first? Blanching (boiling for 5 minutes, then discarding the water) helps remove impurities and makes the broth clearer. It’s optional but recommended if you want a pristine, restaurant-quality stock.
How do I know if the broth is done? The broth is done when it has a deep golden color and a rich, savory aroma. The bones should look clean and the meat (if used) should be falling off the bone.
Can I use leftover rotisserie chicken carcass? Absolutely. Use the bones from a rotisserie chicken, but note that the broth will be saltier and more seasoned. Adjust any added salt accordingly.
Why is my broth cloudy? Cloudiness is usually caused by boiling too hard, stirring, or not skimming enough. For a clearer broth, always simmer gently and skim regularly.
Can I add vegetables like carrots or celery? Yes, but they will add sweetness and change the flavor profile. Traditional Japanese broth often keeps the aromatics minimal—just onion, ginger, and green onion—to stay neutral for various dishes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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