- 1.5kg/3lb 5oz chicken wings
- 1.5kg/3lb 5oz pork bones (rib bones are good for this)
- 10g piece dried kombu
- 2 thick slices fresh root ginger
- 250ml/9fl oz sake
- 1 medium onion, cut in half
- 30g/1oz bonito flakes (katsuobushi)
- 6 dried shiitake mushrooms
- Preheat the oven to 190C/375F/Gas 5.
- Place the chicken wings and pork bones in a roasting tin and into the preheated oven.
- Roast for 30-40 minutes, turning them half way through until golden-brown. Alternatively you can fry the bones until browned if you don’t have an oven.
- When cooked, strain the wings and bones in a colander or large sieve and then pour a kettle of boiling water over them to remove excess grease.
- While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size.
- Remove the kombu from the water and cut into three long strips. Return to the stockpot and bring up to a simmer. Remove from the heat and discard the kombu – do not boil the kombu in the water for a long time or the dashi will become bitter.
- Add the roasted and rinsed wings and bones along with all the remaining ingredients to the kombu water. Bring up to the boil, reduce the heat, put a lid on and simmer for two hours. Do not let the stock boil as it will become cloudy.
- After two hours, strain the stock carefully through some clean muslin or a jay cloth. Leave to drain gently for 10 minutes, cool and refrigerate until required.