Toridashi (Pork and Chicken Stock)

A deeply flavoured Japanese stock made from roasted chicken wings, pork bones, kombu, and bonito flakes, perfect for ramen.

Stock Chicken Japanese Pork Dairy Free Gluten Free Ramen

Estimated Nutrition

Calories

1562.7

kcal / serving

3125.4 kcal total

Carbs

22.9g

per serving

45.8 g total

Fat

95.1g

per serving

190.2 g total

Protein

142.8g

per serving

285.5 g total

Cook Time

160

minutes

Serves

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

250

Sake

Meat

1.5

Chicken Wings

1.5

Pork Bones

Rib bones suggested

Seafood

Bonito Flakes

Katsuobushi

Vegetables

Kombu

Dried piece

slice

Ginger

Thick slices of fresh root

piece

Onion

Medium, cut in half

piece

Shiitake Mushrooms

Dried

Method

Preheat the oven to 190°C.

Place the chicken wings and pork bones into a roasting tin.

Roast for 30–40 minutes until golden-brown, turning halfway through.

Strain the meat in a colander and rinse with boiling water to remove grease.

Rinse the kombu and soak it in 2.5 litres of cold water for 30 minutes.

Cut the kombu into strips, bring to a simmer, then remove and discard it.

Add the meat and remaining ingredients to the water and simmer covered for two hours.

Strain the stock through muslin, drain for 10 minutes, then cool and refrigerate.