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1
Thoroughly rinse the chicken bones.
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2
Soak in water to remove the blood from the bones.
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3
Prepare your choice of flavor-adding vegetables.
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4
Boil vigorously over high heat.
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5
Carefully skim off any scum.
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6
Do not cover with a lid.
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7
This is how it should look after about an hour.
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8
The color and taste should still be light.
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9
Here it is after 3 hours.
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10
If you boil it longer, the taste will be richer and sweeter, and the soup will turn golden, but the flavor of the chicken broth will also be more pronounced.
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11
Strain the broth and discard the bones and flavor adding vegetables.
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12
Take a break to enjoy a simple cup of broth seasoned with salt and pepper, and garnished with the shredded white stalk of Japanese leeks, and green onions.
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13
Prepare your favorite medicinal herbs.
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14
Rehydrate the Asian ginseng and jujubes in water to soften.
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15
Mince a separate portion of jujubes and place them in an empty tea bag.
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16
This will add a strong sweet flavor.
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17
Keep the ingredients to a minimum amount.
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18
For example, simply add pork belly and grilled Japanese leeks.
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19
First add the medicinal herbs with the soaking liquid, the niban dashi, and burdock, and bring to a boil.
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20
Then add the pork belly, shiitake mushrooms, and grilled onion to finish.
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21
Do not boil the scallions.
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22
Serve it with yuzu ponzu sauce with a slice of sudachi citrus for added delight.
