Photo: Lily Banse
Toridashi (Pork and chicken stock)
8 ingredients
30 min
Makes 2.5 litres/4½ pints
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
541
Calories
64g
Protein
18g
Fat
21g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Kombu | not in our table | 0 |
| Bonito | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5kg/3lb 5oz chicken wings
- 1.5kg/3lb 5oz pork
- 10g piece dried kombu
- 2 thick slices fresh root ginger
- 250ml/9fl oz sake
- 1 medium onion
- 30g/1oz bonito
- 6 dried shiitake mushrooms
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes