FOOD
Tare
Equipment
Ingredients
Directions
- Cast iron skillet
Ingredients
- 3 chicken backs
- 1 cup sake
- 1 cup mirin
- 2 cups usukuchi (light soy sauce)
- freshly ground black pepper
Directions
- Spread bones evenly across oven safe skillet.
- Cook for 45 minutes to 1 hour at 450°F degrees.
- Check bones after 40 minutes to ensure they are browning, not burning.
- When deeply browned, remove from oven and put on stove-top at medium-high heat.
- Pour a splash of sake into skillet; when it starts to bubble, scrape the fond from the bottom.
- Add the remaining sake, mirin, and soy; then turn heat to high.
- Bring to a boil, then reduce to a simmer. Cook for 1 hour.
- Strain the bones out of the tare, and season with black pepper.
- Can be refrigerated for 4 days, or frozen for later use.