INI

Basic Cooking Stocks and Broths - INI

Basic cooking stocks include diverse types rooted in various culinary cultures: Japanese (kombu seaweed and bonito flakes), Western (bouillon, consomme, fond), and Chinese (chicken and pork bones). Stocks form the foundation of flavor in cooking and are essential for bringing out the umami of ingredients. This data explains the characteristics, ingredients, uses, and preparation tips for each type of stock, providing fundamental knowledge to expand your culinary repertoire.

dashi stock broth Japanese cuisine Western cuisine Chinese cuisine cooking basics kombu bonito bouillon consomme chicken stock pork bone

[item.kombu-dashi]
code=J01
slug=kombu-dashi
name=Kombu Dashi
description=Japanese stock made from kelp seaweed. Characterized by its mellow and delicate umami flavor.
category=Japanese Stock
cookingTime=30分〜1時間
keyPoints=Do not boil. Ideal temperature is around 60°C for slow heating.
mainIngredients=["Kelp seaweed (Ma-kombu, Rishiri-kombu)","Water"]

[item.katsuobushi-dashi]
code=J02
slug=katsuobushi-dashi
name=Katsuobushi Dashi
description=Japanese stock made from bonito flakes. Characterized by its aromatic and sharp umami flavor.
category=Japanese Stock
cookingTime=5分〜10分
keyPoints=Add to boiling water, immediately turn off heat, and extract with residual heat.
mainIngredients=["Bonito flakes","Water"]

[item.awase-dashi]
code=J03
slug=awase-dashi
name=Awase Dashi
description=Japanese stock combining kelp and bonito flakes. Features a synergistic umami effect.
category=Japanese Stock
cookingTime=40分〜1時間
keyPoints=Add bonito flakes after making kombu dashi and extract briefly.
mainIngredients=["Kelp seaweed","Bonito flakes","Water"]

[item.shiitake-dashi]
code=J04
slug=shiitake-dashi
name=Shiitake Dashi
description=Japanese stock made from dried shiitake mushrooms. Features a rich aroma and unique umami flavor.
category=Japanese Stock
cookingTime=30分〜数時間（戻し時間）
keyPoints=Use the water from rehydrating mushrooms directly as stock.
mainIngredients=["Dried shiitake mushrooms","Water"]

[item.bouillon]
code=W01
slug=bouillon
name=Bouillon
description=Western stock made by simmering meat, bones, and vegetables. A base stock with umami but no seasoning.
category=Western Stock
cookingTime=3〜4時間
keyPoints=Simmer slowly over low heat, skimming off impurities regularly.
mainIngredients=["Beef meat and bones, chicken bones","Aromatic vegetables (onion, carrot, celery)","Spices","Water"]

[item.consomme]
code=W02
slug=consomme
name=Consomme
description=Western soup made by clarifying and concentrating bouillon. Seasoned and ready to drink.
category=Western Stock
cookingTime=約2時間
keyPoints=Add egg whites to absorb impurities and strain carefully for a clear finish.
mainIngredients=["Bouillon","Lean beef (ground)","Aromatic vegetables","Egg whites","Spices"]

[item.fond]
code=W03
slug=fond
name=Fond (Fond de Veau)
description=Rich Western stock used as a base for sauces. A deeply flavored brown stock.
category=Western Stock
cookingTime=4〜6時間
keyPoints=Roast meat and bones until well browned before simmering.
mainIngredients=["Veal meat and bones","Aromatic vegetables","Tomato","Spices","Water"]

[item.chicken-stock-chinese]
code=C01
slug=chicken-stock-chinese
name=Chinese Chicken Stock
description=Chinese stock made by simmering chicken bones and meat. Features a light yet rich flavor.
category=Chinese Stock
cookingTime=2〜4時間
keyPoints=Roasting chicken bones before simmering creates a more aromatic stock.
mainIngredients=["Chicken bones and carcass","Chicken meat","Ginger","Green onions","Water"]

[item.pork-bone-stock]
code=C02
slug=pork-bone-stock
name=Pork Bone Stock
description=Chinese stock made by simmering pork bones for a long time. Features a rich, creamy white soup.
category=Chinese Stock
cookingTime=8〜12時間
keyPoints=Boil over high heat for a long time to emulsify bone marrow and fat.
mainIngredients=["Pork bones (skull, backbone)","Water"]

[item.chinese-master-stock]
code=C03
slug=chinese-master-stock
name=Chinese Master Stock
description=Reusable Chinese braising liquid. A precious stock that deepens in flavor with each use.
category=Chinese Stock
cookingTime=長期間（何年〜何十年）
keyPoints=Flavor deepens with each use and is passed down over long periods.
mainIngredients=["Soy sauce","Shaoxing wine","Sugar","Star anise","Cinnamon","Other spices"]