I sear the chicken thighs in a stock pot with a little sesame oil. That serves as my base. I than cook down shitake mushrooms, once cooked down I add onion to soften. Next I add minced garlic, grated ginger, and dashi. Add chicken stock, water, whole garlic and ginger. Clearly not authentic but more than good enough for a Sunday night meal at home.
How did you make the stock?
I sear the chicken thighs in a stock pot with a little sesame oil. That serves as my base. I than cook down shitake mushrooms, once cooked down I add onion to soften. Next I add minced garlic, grated ginger, and dashi. Add chicken stock, water, whole garlic and ginger. Clearly not authentic but more than good enough for a Sunday night meal at home.