【Homemade Japanese thick soup】

【Homemade Japanese thick soup】

Overview

I have always liked the milky white soup stock in Japanese restaurants. In fact, we can also make this soup at home~~ Let’s make it together!

Tags

Ingredients

Steps

  1. Prepare pork bones, chicken feet, ham, onions and ginger;

    【Homemade Japanese thick soup】 step 1

  2. Cut the pork bones into large pieces and soak them together with the chicken feet for 3 to 4 hours in advance, changing the blood water several times in between. After cutting the ham into thick slices, soak it in warm water for a while;

    【Homemade Japanese thick soup】 step 2

  3. Wash the soaked chicken feet, put them into the pot, add a slice of ginger and a little strong white wine;

    【Homemade Japanese thick soup】 step 3

  4. After the fire boils, continue to cook for a few minutes, constantly skimming off the foam on the surface;

    【Homemade Japanese thick soup】 step 4

  5. Take out the chicken feet, wash them and cut off the nails;

    【Homemade Japanese thick soup】 step 5

  6. Treat the pork bones in the same way, wash them and set aside;

    【Homemade Japanese thick soup】 step 6

  7. First put thickly sliced ginger, green onions and ham slices on the bottom of the pot belly clay pot;

    【Homemade Japanese thick soup】 step 7

  8. Add the stick bones and chicken feet in turn;

    【Homemade Japanese thick soup】 step 8

  9. Add enough water, bring to a boil over high heat, then add cooking wine and a little white vinegar. If there is any foam in the middle, remove it as well. Then turn to low heat, cover and simmer for 8 to 9 hours. I stewed it all night and all morning, and the rich aroma was so addictive;

    【Homemade Japanese thick soup】 step 9

  10. The stewed soup has turned into a rich milky white color. After it has cooled completely, skim off the fat on the surface and keep the clear part at the bottom for later use;

    【Homemade Japanese thick soup】 step 10

  11. Prepare kelp, a small piece of ginger, and wooden fish flowers;

    【Homemade Japanese thick soup】 step 11

  12. First wash the kelp and cut it into pieces, add it to the clay pot, then add the ginger slices, bring it to a boil over high heat, then turn to low heat and simmer for 30 minutes;

    【Homemade Japanese thick soup】 step 12

  13. Add the bonito flakes, continue to cook for 5 minutes, turn off the heat and simmer for 10 minutes;

    【Homemade Japanese thick soup】 step 13

  14. Filter the bonito soup, mix it with the bone soup, filter out impurities again, cool and pack into boxes;

    【Homemade Japanese thick soup】 step 14

  15. After it cools completely, seal and refrigerate. If refrigerated, it can be stored for 3 to 5 days. For long-term storage, it’s best to freeze it! (Place a piece of ginger reasonably for focus)

    【Homemade Japanese thick soup】 step 15