Ingredients:

  • 2 lbs pork bones (neck bones or trotters)
  • 1 lb chicken carcass or wings
  • 1 large onion, halved
  • 3 cloves of garlic, unpeeled
  • 2-inch piece of ginger, sliced
  • 2 green onions (scallions), cut into thirds
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (optional)
  • 1 tablespoon sake (optional)
  • 12 cups water

Instructions:

  1. Blanch pork and chicken bones in boiling water for 10 minutes. Drain and rinse under cold water to remove impurities.
  2. In the stockpot, char the onion, garlic, and ginger over medium heat until fragrant and slightly browned.
  3. Add blanched bones, water, and green onions to the pot. Bring to a boil.
  4. Reduce heat to low, cover partially, and simmer for 4 hours. Skim off any scum that rises to the surface.
  5. After simmering, stir in soy sauce, mirin, and sake. Adjust seasoning to taste.
  6. Carefully strain the broth through a fine mesh strainer into another pot, discarding solids.
  7. Allow the broth to cool to room temperature before refrigerating or freezing for later use.