Ramen Broth
Ingredients
- 1 chicken carcass chopped into 8 - 10 pieces
- Pork bones optional
- 1/2 onion roughly chopped
- 2 cloves garlic crushed
- 1 inch ginger sliced
- 100 ml sake or dry sherry makes a good substitute
- 2 spring onions chopped into three pieces then crushed
- 1 1/2 ltr water
Instructions
- Bring a pot of water to the boil, clean the chicken pieces under running water and add to the boiling water. Blanch for about 30 seconds and remove from the water. Discard the water and refill the pot with the 1 1/2 litres of water. Add all the ingredients and gently bring to the boiling point.
- When the water reaches the boiling point, immediately reduce the heat and allow just a very gentle simmer. Remove any scum that forms on the surface on a regular basis.
- Cover and simmer gently for about 3 hours, even longer if you have the time. Top up the water occasionally if you are losing too much.
- If you want to add the dashi, do it at this stage. Strain the stock and discard all the ingredients. Bring the stock to the boil and again gently simmer until it is reduced by half.
- The broth is now ready to use. Hopefully you have a nice clear broth. Use immediately with your choice of ramen ingredients.