Chicken Dashi

Meat dashi’s are pretty rare in Japanese Cuisine.  In the United States chef David Chang has made his bacon dashi infamous in culinary circles.

This Dashi can be made more luxurious by replacing the chicken bones with duck bones.

3 pounds 5 ounces chicken bones
1 tablespoon fine sea salt
2 scallions, white part only
3 1/2 ounces carrots
1 3/4 ounces of ginger
1 cup sake

14 3/4 cups cold water

Remove any bits of fat from the chicken bones. Rub the salt into the bones and set aside for 1 hour to allow salt to penetrate.

Preheat the oven to 350 degrees. Place the bones in a roasting pan and roast in the oven for 30 minutes.

Meanwhile, cut the scallion stalks in half and carefully char them over a gas flame on the stove or under the broiler. Wash and roughly slice the unpeeled carrots and ginger.

Transfer the hot roasted bones to a large stockpot and add the rest of the ingredients. Quickly bring to a boil, then simmer until the stock is reduced by half, skim off any scum that rises to the surface.

Remove the bones from the pot, and pass the stock through a fine sieve.

The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.