Traditional Japanese Pork Bone Broth Recipe

Prepare bones

Rinse the bones under cold running water to remove surface debris. Place bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil for 10 minutes to remove impurities.

Blanch and clean

After 10 minutes of boiling, drain the bones and discard the blanching liquid. Rinse the bones and the pot under hot water to remove scum and residue. This step yields a cleaner-tasting broth.

Combine for long simmer

Return the cleaned bones to the pot. Add 5 liters cold water (or enough to cover bones by 2–3 cm). Add smashed ginger, halved garlic, chopped white parts of green onion, kombu, dried shiitake, whole peppercorns and sake. Bring to a gentle simmer over medium-high heat.

Initial simmer and remove kombu

Once the pot reaches a simmer, reduce heat to maintain a steady gentle simmer (small bubbles). After 20–30 minutes of simmering, remove the kombu to prevent bitterness; leave shiitake and other aromatics. Skim any scum that rises to the surface periodically with a fine skimmer or ladle.

Long simmer

Continue simmering gently for 6–8 hours, uncovered or partially covered, topping up with hot water as needed to keep bones submerged. Every 30–60 minutes, skim foam and fat for a clearer broth. The broth should gradually turn opaque and milky as collagen and marrow extract into the liquid.

Finish extraction

After 6–8 hours (or up to 12 hours for very rich broth), remove from heat. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean container. Press gently on solids to extract liquid, then discard solids (bones, garlic, ginger, shiitake).

Season

While the broth is hot, stir in coarse sea salt to taste (start with 2 tablespoons and adjust). If you prefer a slightly deeper umami, add 1 tablespoon soy sauce now; otherwise reserve soy for finishing individual bowls.

Degrease (optional)

For a clearer, leaner broth: cool the strained broth in the refrigerator until the fat solidifies on top (2–4 hours). Remove solidified fat and reheat gently before serving. For a richer mouthfeel, skip this step or remove only part of the fat.

When ready to serve, bring the portion of broth you will use to a gentle simmer. Taste and adjust with soy sauce, mirin, and a small drizzle of toasted sesame oil. Divide into bowls and garnish with thinly sliced green parts of scallions. Serve hot as a soup base or with noodles and toppings of your choice.