Easy Japanese Recipes for the Home Cook by Seligman Lucy

Author:Seligman, Lucy [Seligman, Lucy]
Language: eng
Format: epub, azw3, pdf
Published: 2021-07-06T16:00:00+00:00

Basic Chicken Stock for Ramen

Serves 5 (makes 5+ cups)

This first one is an absolute must any time you make a whole chicken. It’s a wonderful way to make further use of the chicken and can even be made in a slow cooker overnight!

1 chicken carcass or 7 ounces chicken wings cleaned 1 negi (spring onion), cut in half

1 medium-sized white onion, peeled and halved 1 medium-sized carrot, peeled and halved

1 large knob ginger, peeled and halved 3 to 4 egg shells. optional

8 cups water

Place all ingredients into a soup pot. Bring to a boil, lower heat to a simmer, and cook covered for two to three hours, skimming of the scum occasionally. Strain the stock using a cheesecloth-lined colander; pressing down on the remaining ingredients with the back of a large wooden spoon to release all the flavor. If not used immediately, cool and freeze the stock until needed.

This recipe can be easily doubled or tripled to yield enough stock for 10 to 15 servings and can be frozen for later use. One serving is 1-1/4 cups.

Tips for different flavored stocks: Cracked pork bones (for a richer stock) and even shelled short-necked clams, quickly sautéed in sesame oil (for a lighter stock) can replace or be mixed with the chicken to create a different tasting stock.

The egg shells help to kill the smell of the carcass and or bones, and to absorb some of the scum.

You can freeze the broth in ice cube trays for easier measuring; one cube equals one ounce of liquid.

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