📝 About This Recipe
This elegant broth is a masterclass in patience and precision, transforming humble kitchen staples into a liquid gold of profound depth. Inspired by the classic Japanese hibachi soup and French clarification techniques, it offers a silky mouthfeel and a delicate balance of toasted onion sweetness and savory umami. It is the ultimate palate cleanser—transparent, weightless, yet remarkably soul-warming.
🥗 Ingredients
The Roasted Base
- 4 large Yellow Onions (peeled and quartered)
- 2 medium Carrots (roughly chopped)
- 3 pieces Celery Stalks (roughly chopped)
- 4 pieces Garlic Cloves (smashed)
- 2 tablespoons Vegetable Oil (high smoke point)
The Simmering Liquid
- 10 cups Filtered Water (cold)
- 1 piece Dried Shiitake Mushroom (for deep umami)
- 1 teaspoon Whole Black Peppercorns
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf (dried)
- 1.5 teaspoons Sea Salt (adjust to taste)
The Clarification Raft (Optional for Ultra-Clear Result)
- 2 large Egg Whites (whisked until frothy)
- 1/4 cup Leek whites (finely minced)
For Garnish
- 2 stalks Green Onions (sliced into paper-thin rounds)
- 4 pieces White Button Mushrooms (shaved into translucent slices)
- 1/4 cup Fried Onion Strings (optional for texture)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Toss the quartered onions, carrots, and celery with vegetable oil in a large roasting pan.
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2
Roast the vegetables for 35-40 minutes, turning halfway through, until the onions have deep charred edges and the pan is fragrant. This caramelization is the key to the broth's amber color.
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3
Transfer the roasted vegetables into a large stockpot. Use a splash of water to deglaze the roasting pan, scraping up all the brown bits (fond), and pour that liquid into the pot.
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4
Add the garlic, dried shiitake, peppercorns, thyme, and bay leaf to the pot. Pour in 10 cups of cold filtered water.
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5
Bring the liquid to a very gentle boil over medium-high heat. As soon as it reaches a boil, immediately reduce the heat to the lowest setting for a bare simmer.
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6
Simmer uncovered for 60 to 75 minutes. Do not stir the broth, as this can make it cloudy; let the ingredients steep like tea.
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7
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. You should have a rich, translucent liquid.
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8
To clarify further (The 'Raft' Method): Whisk the egg whites and minced leeks together. Bring the strained broth back to a simmer, then whisk in the egg white mixture. Stop whisking and let it simmer undisturbed for 10 minutes.
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9
The egg whites will rise to the top, trapping all impurities. Carefully poke a small hole in the 'raft' to ladle out the crystal-clear liquid from beneath it.
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10
Season the broth with sea salt. Taste and adjust—it should be savory and clean.
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11
Prepare the garnish: Place 3-4 raw mushroom slices and a pinch of green onions in the bottom of each warm serving bowl.
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12
Ladle the piping hot broth over the garnishes. The heat of the broth will gently cook the thin mushrooms instantly. Serve immediately.
💡 Chef's Tips
Use cold water to start your stock; this helps extract proteins and flavors more slowly for a clearer result. Never let the broth reach a rolling boil once the vegetables are in, as the agitation emulsifies fats and creates cloudiness. If the broth tastes thin, simmer it for an additional 15 minutes after straining to concentrate the flavors. For a vegan version, the egg white clarification can be skipped; just use a very fine coffee filter for straining. Always use yellow or white onions; red onions will turn the broth an unappetizing muddy grey color.
🍽️ Serving Suggestions
Pair with a crisp, dry Sake or a chilled Pinot Grigio to complement the delicate aromatics. Serve alongside a light ginger-dressed garden salad for a classic Japanese steakhouse experience. Accompany with thin toasted baguette crisps rubbed with a single garlic clove. A side of shrimp tempura provides a wonderful crunchy contrast to the silky broth. For a fuller meal, add a few drops of toasted sesame oil and some silken tofu cubes.