From my kitchen in Japan
I originally made this broth to get a clean chicken flavor without relying on a shop-size stockpot. The cooked minced chicken can be reused instead of discarded.
Ingredients
- Ramen noodles2 servings
- Minced chicken breast250 g
- Kombu30 g
- Salt2 tbsp (original recipe amount; adjust to taste)
- Lard1 tbsp
- Water600 ml
- Green onionAs desired
How to make it
- Soak the kombu in 600 ml water for about 12 hours.
- Heat the soaked kombu, water and minced chicken gently while stirring. Remove the kombu at about 60°C.
- Continue heating the chicken broth to about 90°C, then strain it.
- Season about 300 ml broth per bowl, cook the noodles, and combine. Finish with green onion and hot lard if desired.
Substitutions & practical options
Use the cooked chicken
The cooked minced chicken left after straining can be turned into the chilled chicken spread recipe on this site.
Notes
The original recipe lists 2 tablespoons of salt. Salt brands and tablespoon sizes vary, so taste the broth and season gradually rather than adding everything at once.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro