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Toridashi

This deeply flavoured Japanese stock made from chicken wings and pork bones is perfect for ramen. It gets its unmistakeable flavour from dried seaweed and flakes of dried fermented tuna.

By bbcfood · From Open Recipes · 8 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 5,375 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

The recipe

Makes 2.5 litres/4½ pints
Prep30 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + porktop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,375 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Kombu + shiitaketop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Kombu + bonitotop 3% of all pairs
    Aroma overlaplow
    Mentioned together16 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Onion + shiitaketop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together412 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Chicken + oniontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (chicken, pork, kombu, ginger, sake, bonito, shiitake):

  1. Onionthe original
  2. Welsh onionabout as good a flavor fit
  3. Potatoabout as good a flavor fit

Fit is the average pairing score against chicken, pork, kombu, ginger, sake, bonito, shiitake. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).