How To Make Torikotsu Ramen Soup
You’re probably familiar with rich and creamy tonkotsu, the pork bone broth so popular as a base for traditional Japanese ramen. But do you know it’s chicken-y cousin, torikotsu?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Stockpot
- Kitchen scale
- Fine-mesh sieve
- Mixing bowl
- Slotted spoon
- Pot
- Measuring spoon
- Measuring cup
- Airtight container
- Ladle
- Colander
- Stove
- Refrigerator
- Tongs
- Chef's knife
- Cutting board
- Stock
Ingredients
- 5 lb. mixed chicken backs and feet, or 2 whole chicken carcasses
- 8 medium scallions, trimmed and halved cross-wise
- ½ lb. fresh ginger, unpeeled, cut into ¼-inch slices
- Two 8- by 4-inch sheets (about 1 oz.) dried kombu
- 1 oz. (1 Tbsp. plus ¾ tsp.) fine sea salt
- 4 oz. (½ cup) mirin
- 1 oz. (2 Tbsp.) rice wine vinegar
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