Broth: Chicken carcasses 5lbs, Chicken feet 500 grams. 4.5 liters of water. Heat water to 160-170 F. Add chicken and cook for 3 hours. Add 100 ml of sake, cook for another hour. Add 2 onions, 2 bulbs garlic, 2 Fuji apples, 8 slices of ginger. Just deep cuts in apples, onions and garlic. Cook for 1 more hour. Strain and serve. Strain again as you pour into bowl. Shoyu tare with chicken fat aromatics. Very simple toppings including green onions, aji tamago soaked for 48 hours. Pork chasu, two big pieces (served this to my crew at the fire department). Served with 0.0% Saporo and veggie gyoza. submitted by /u/Used-Comedian8475 [link] [comments]