I was translating tonkotsu soup recipe, but it was too too complicated and takes so long time, so I found more realistic soy sauce and chicken base one, from somebody’s blog that has ramen store in Osaka.
http://www.eonet.ne.jp/~taronaniwa/ramen.html
serve 1 (please calculate the amount according to serving people)
1000 cc (1L) water
chicken bones/carcass (1/2 whole bird)
carrot (1/4)
onion (1/4)
dried sardine (niboshi, remove head and gut area) 10g
leek 10 cm
ginger 5 g
garlic 1/2 clove
soy sauce 1 tablespoon
sake one teaspoon
sugar one teaspoon
salt one teaspoon
black pepper 1/4 teaspoon
lard as you like
sesame oil as you like
how to make
1) rinse chicken bones and get rid of yucky blood and guts
2) cut onion and carrot in quarter.
3) break ginger, leek and garlic with side of knife.
4) cook chicken bones with high heat and reduce heat when started boiling.
keep taking aku out. see the following article if you don’t know what aku-tori is:
http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/
5) add carrot, onion, leek,ginger and garlic at the heat in that ingredients dance around in the soup, for 1.5 hours and add dried sardine.
6) when soup reduced down to half, turn off heat.(It takes about 2 hours)
7) take bones out and filter the soup and bring back to the same pot.
8 )add soy sauce, sake, sugar, salt, and pepper and lard and sesame oil
You should be able to make a large amount and freeze for future use.
