Chintan Broth

also called chintan · chintan broth · 清湯 · clear ramen broth · torigara broth · the broth under shoyu and shio ramen · ramen stock

Also written for Instant Pot (6 to wash).

The table

Tonkotsu is boiled hard on purpose; this one is never allowed to boil at all, and that is what you can see in the bowl.
3 lb(1.35 kg; backs and frames, wing tips left on)chicken carcassesparboil 10 min, rinse every pieceskim, then hold at a tremble 4 hrstir the aromatics and kombu in, last 30 minstrain, chill, lift the fat off and keep it
1 lb(450 g)chicken wings
1 lb(450 g)pork neck bones
4 qt(3.8 L)cold water
5 qt(4.7 L)water
1 large(halved)yellow onion
2 in(sliced)fresh ginger
4 stalksscallion greens
1 piece(4 in)kombu
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2parboil 10 min, rinse every piece

3skim, then hold at a tremble 4 hr

goes in with what step 2 made

4stir the aromatics and kombu in, last 30 min

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
8 hr 40 min
Needs you
none of itthe rest you can walk away from
If you get it wrong
Unforgiving — it is never allowed to boil at all, and a pot that boils once is cloudy for good with no straining it clear
What you'll wash
Six things — the stockpot, a colander to rinse the bones in, a fine sieve, the straining cloth, a container to chill the broth in, a jar for the chicken fat

  1. parboil 10 min, rinse every piece

    10 minwalk awayfrom the start

  2. skim, then hold at a tremble 4 hr

    4 hrwalk away10 min in

  3. stir the aromatics and kombu in, last 30 min

    30 minwalk away4 hr 10 min in

  4. strain, chill, lift the fat off and keep it

    4 hrwalk away4 hr 40 min in

You'll need stockpot

Goes with

See how it is written
>> title: Chintan Broth
>> category: Soups
>> tags: chicken, pork, japanese, stock, ramen
>> counters: Ramen Shop
>> aka: chintan, chintan broth, 清湯, clear ramen broth, torigara broth, the broth under shoyu and shio ramen, ramen stock
>> pairs-with: shoyu-ramen, shio-ramen, miso-ramen
>> servings: 8
>> time: 9 hr 30 min
>> slack: unforgiving — it is never allowed to boil at all, and a pot that boils once is cloudy for good with no straining it clear
>> washing-up: the stockpot, a colander to rinse the bones in, a fine sieve, the straining cloth, a container to chill the broth in, a jar for the chicken fat

>> step: Tonkotsu is boiled hard on purpose; this one is never allowed to boil at all, and that is what you can see in the bowl.
Clear broth is the other half of the board.

>> step: parboil 10 min, rinse every piece
Cover @chicken carcasses{3%lb}(1.35 kg; backs and frames, wing tips left on), @chicken wings{1%lb}(450 g) and @pork neck bones{1%lb}(450 g) with @cold water{4%qt}(3.8 L) in a #stockpot{}, bring up to a boil and ~parboil{10%min}, then drain and rinse every piece under the tap.

>> step: skim, then hold at a tremble 4 hr
Bring @&(~1)rinsed bones{} up in @water{5%qt}(4.7 L), skim hard for the first twenty minutes, then hold it at a bare tremble ~simmer{4%hr} — one lazy bubble breaking every few seconds and no more.

>> step: stir the aromatics and kombu in, last 30 min
Add @yellow onion{1%large}(halved), @fresh ginger{2%in}(sliced), @scallion greens{4%stalks} and @kombu{1%piece}(4 in) to @&(~1)broth{} for the last half hour, ~simmer{30%min}.

>> step: strain, chill, lift the fat off and keep it
Strain @&(~1)broth{} through a fine sieve lined with a cloth, then ~chill{4%hr} until the fat sets in a firm cap on top.