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Japanese Chicken Broth

Serves 4 to 6 Soup chicken, Soups

Japanese Chicken Broth

Japanese Chicken Broth, a staple of home cooking, is crafted with care in households across Japan. This comforting dish is often prepared with a generous hand of salt and fat, reminiscent of family meals where sharing is at the heart of the table. Though simple in its ingredients, the broth is a cherished component of everyday Japanese cuisine, capturing the essence of communal dining.

The broth should be rich and savory, with the chicken imparting depth and the vegetables adding subtle sweetness. The olive oil lends a smooth mouthfeel, while the bay leaf introduces a hint of earthiness. Seasoned by intuition, the broth envelops you in warmth, inviting you to savor its simplicity and balance.

Ingredients

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

Method

  1. Begin by preparing your aromatics. Slice 1 onion into thin wedges and chop 2 carrots into large chunks. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and carrots to the pot, stirring occasionally, until the onions become translucent and the carrots start to soften, about 5-7 minutes. The goal is to soften them without browning, which will ensure a gentle, sweet base for the broth.
  2. Once the aromatics are ready, add the chicken pieces to the pot. Use 700 grams of chicken pieces, ideally with bones for richer flavor. Stir them gently with the vegetables, allowing the chicken to sear slightly on the outside. This step helps to lock in the juices and enhances the depth of flavor in your broth.
  3. Pour in 1.8 liters 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. As it begins to boil, you may notice some foam rising to the surface; skim this off with a spoon to keep the broth clear.
  4. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot partially with a lid, allowing some steam to escape. Let it simmer for about 1 to 1.5 hours, or until the chicken is tender and the flavors have melded together. The broth should have a rich, savory aroma and a clear, golden color.
  5. After simmering, taste the broth and season with fine sea salt and black pepper to your preference. Remember, the salt should enhance the natural flavors without overpowering them. If desired, you can finish the broth with a light drizzle of olive oil for added richness. Serve the broth hot, ideally with a side of rice or noodles, and enjoy the comforting, homemade flavors.
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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