Meat dashi’s are pretty rare in Japanese Cuisine. Here 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.
1 chicken, preferably a boiling chicken, cut into 8 pieces
2½ quarts cold water
1 bay leaf
1 onion, peeled but kept whole
sea salt flakes and freshly ground black pepper
1 large egg
¼ cup cold water
½ teaspoon fine sea salt
¾ cup flour
1 carrot, peeled and thinly sliced
1 green onion thinly sliced
2 tablespoons chopped fresh dill
crusty sourdough bread
To make the stock, place the chicken pieces in a large saucepan and cover with the water. Add the bay leaf, whole onion, and seasoning, and bring to a boil. Reduce the heat to very low, skim off the scum, and leave to simmer until cooked through, 1 hour, or 1½ hours.
To make the dumpling mixture, beat the egg lightly in a bowl, then add the water and salt and gradually add flour. Work into a paste.
Add the carrot to the stock, then drop in separate teaspoonfuls of the dumpling paste and boil for 5 minutes.
Serve with the green onion, dill, and a big hunk of crusty sourdough bread for dipping.
Marcus Terentius Varro (116 – 27 BC), a Roman scholar, recorded this recipe for Beets with Chicken. It tastes pretty good, but be prepared, as the chicken comes out beet colored:
10 small beets
1/4 cup mead or sweet white wine
1 tablespoon olive oil
1/2 lb cooked chicken pieces
Wash and peel whole, small beets and put them into a saucepan. Add mead or sweet wine, olive oil, and enough water to cover. Bring to a boil, add chicken pieces, and cook until done.