- Prep time
- 20 minutes PT20M
- Cook time
- 10–12 hours PT12H
- 10–12 servings
Rich and hearty with lots of layered flavors, this broth proves that time invested produces a quality result.
Pro Tip: If making Glazed Pork Belly simultaneously, use the braising liquid in place of the pork or chicken stock for extra flavor.
- 3½ quarts water
- 2 ounces kombu (kelp)
- ½ ounce dried shiitake mushrooms
- ½ cup bonito flakes
- 1 pound pork bones (with meat)
- 1½ pounds chicken drumsticks
- 1 smoked pork shank (about 2 pounds)
- 2 tablespoons vegetable oil
- 1 onion, large diced
- 1 stalk lemongrass, crushed and chopped
- 1 head garlic, crushed
- ¾ cup sliced ginger
- 1 bunch scallions, cut into 2-inch lengths
- 4 cups of pork or chicken stock (or Glazed Pork Belly braising liquid)
- 1 cup dark soy sauce
In a large pot, add the water, kombu and dried shiitake mushrooms to make dashi. Heat to 170°F, add the bonito flakes and turn off heat. Let steep for 1 hour.
While the dashi is steeping, heat oven to 425°F. Roast the pork bones and chicken drumsticks until well browned.
Place a stock pot over medium-high heat and add the vegetable oil and onion. Sauté until the onion begins to caramelize. Add the lemongrass, garlic, ginger and scallions and sauté for 2 minutes.
Strain the dashi (reserve kombu for garnishing ramen, if desired) and add all but 1 cup to the pot along with the roasted pork bones, drumsticks, smoked pork shank and pork or chicken stock. Bring to a simmer and turn heat to low. Let simmer for 10–12 hours, then strain.
Add the soy sauce to the reserved cup of dashi to make shoyu tare. Just before serving, add 1–2 ounces of shoyu tare to each serving of hot broth. If not serving immediately, chill the broth separately and reserve shoyu tare until ready to serve.
Note: Chilled broth will separate, leaving solidified pork fat on the surface. To reheat, first remove the fat, then heat broth on the stove and re-emulsify the fat into the hot broth with a hand blender.