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Japanese Chicken Stock

Tori Dashi

Fast delicious chicken stock, and you can even eat the chicken


Classic-style donabe (medium size)


About 4 cups (1000 ml)


  • 1 pound (450 g) chicken wings (mid section with tip)
  • 1 teapoon salt
  • 1 Negi (Japanese green onion), green part only (can be substituted with green parts from 2 scallions)
  • 1 knob ginger, cut into 3 to 4 slices
  • 6 black pepper corns
  • 5 cups (1,200 ml) water


  1. In a bowl, combine the chicken wings and salt and mix well by hand. Cover and let the chicken marinade for 30 minutes overnight. Pat dry.
  2. Combine the chicken with the rest of the ingredients in donabe.
  3. Cover with lid and set over medium-high heat. As soon as the broth starts boiling, turn down the heat to  simmer. Skim as necessary.
  4. Cover the surface with a drop lid ("otoshibuta") or line with a piece of parchment paper. Cover with lid again and simmer for 20 minutes.
  5. Turn off the heat and let it rest for 20-30 minutes. *The resting time will help further deepen the flavor of the stock.
  6. Transfer the chicken wings to a bowl and save for another use. Chicken wings are so tender and tasty, too. Strain the stock.

    • If you want to make extra-rich collagen-packed chicken stock, continue to simmer for 4 hours. Replenish with more water as necessary to avoid the stock from getting reduced too low. Chicken wings used for the extra-rich stock should be discarded, as they become quite exhausted after simmering for a long time.

    About the measurements used in our recipes

    For rice measurement, traditional Japanese rice measurement is used.
    • 1 rice-cup = 3/4 US cup = 180 ml
    Other conversions (US to metric measures)
    • 1 cup = 240 ml1
    • inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml