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Japanese Chicken Broth 2

Serves 4 to 6 Soup chicken, Soups

Japanese Chicken Broth 2

Japanese Chicken Broth 2 is a cherished staple in many Japanese households, embodying the comfort and warmth of home cooking. Unlike broths crafted for formal occasions, this version is tailored for everyday family meals, where the salt is judged by hand and the richness of the chicken fat is welcomed generously. It is a dish that invites sharing, often served in big bowls at the center of a table where everyone can help themselves.

The broth should be clear yet robust, with the gentle sweetness of carrots and the subtle aromatic presence of bay leaf. Each sip is a harmonious blend of savory chicken and the earthiness of onion, accented by the smoothness of olive oil. Seasoned with fine sea salt and freshly cracked black pepper, it is a comforting elixir that brings warmth to the body and spirit.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 onion, roughly chopped, and 2 carrots, sliced into rounds. Stir occasionally, cooking until the onion becomes translucent and the carrots start to soften, about 5 minutes. This step builds a fragrant base essential for the broth's depth of flavor.
  2. Add 700 g of chicken pieces to the pot, ensuring they are evenly distributed among the vegetables. Stir to coat the chicken with the aromatic oil and vegetables, allowing the chicken to begin releasing its juices. This layering helps the chicken infuse the broth with its rich flavor.
  3. Pour in 1.8 L of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil, which helps to draw out the flavors from the chicken and vegetables.
  4. Once boiling, reduce the heat to low, allowing the broth to simmer gently. Skim off any foam or impurities that rise to the surface with a spoon, which helps keep the broth clear. Let it simmer for about 45 minutes, or until the chicken is tender and the vegetables are very soft, indicating that their flavors have melded into the broth.
  5. Taste the broth and season with fine sea salt and black pepper to your preference. The salt should enhance the natural flavors without overwhelming them. If desired, finish with a drizzle of olive oil for added richness. Serve the broth hot, setting it on the table for sharing, as is traditional in Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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