Basic Chinese Chicken Stock
Basic Chinese Chicken Stock

Basic Chinese Chicken Stock

A good quality Chicken Stock is as indispensable in the Chinese kitchen as it is in the west. Not only is it the starting point for many sorts of soup, it is even more widely used as the broth for noodle dishes, and as the base for a wide range of sauces for stir-fried dishes, and more complex preparations.


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Kakejiru: Japanese Noodle Broth
Kakejiru: Japanese Noodle Broth

Kakejiru is most widely known and used as a Japanese Noodle Broth. Indeed, the famous ‘Kake-Udon’, is simply thick Udon noodles along with other toppings, served with Kakejiru poured over everything as a rich ‘soup’.

Similar ‘soup-noodle’ dishes are also made with many other sorts of noodle (including Soba, Somen, and the ever-popular Ramen), but the name ‘Kakejiru’ simply means ‘dressing’ or ‘gravy’, and it has other uses as well. It is extremely versatile, and often forms the base for more complex broths and sauces, as well as being frequently used to braise Tofu and other ingredients.


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