Preparation

Skimming the Foam (Aku-tori)

Lift off the gray foam as meat simmers. The broth stays clear and clean.

Difficulty: 1
Heat: medium
🧹 Preparation

Key Points

Skim in the first 2 minutes. Take the foam, not the broth. Keep a cup of water next to the pot.

Common Failures

Stirring breaks the foam into the broth. Waiting too long lets it sink and cloud the pot.

Do this

Watch the pot right after the meat goes in. Gray foam rises within 1 to 2 minutes. Lift it off with a ladle. Dip the ladle in a cup of water between scoops.

Why it works

The foam is protein and blood set by the heat. It tastes bitter and looks muddy. Removing it early keeps the broth clean.

When to skip it

Skip it for miso soup and curry. Their color and thickness hide it anyway.

Recipes to try

Authentic Nikujaga (Japanese Meat and Potato Stew)
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Authentic Nikujaga (Japanese Meat and Potato Stew)

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Gyudon (Japanese Beef Rice Bowl)

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Japanese Curry Rice (Kare Raisu with Boxed or Homemade Roux)

Japanese Uses this technique

The ideas behind it

Odor Neutralization in Offal
fundamental

Odor Neutralization in Offal

Heat Control The idea behind this dish

Ingredients to know

Soy Sauce (Koikuchi)
ingredient

Soy Sauce (Koikuchi)

Local Supermarket Used in this recipe
Yellow Onion
ingredient

Yellow Onion

Local Supermarket Used in this recipe
Thinly Sliced Beef (Kiriotoshi)
ingredient

Thinly Sliced Beef (Kiriotoshi)

Local Supermarket Used in this recipe
Sugar (Granulated)
ingredient

Sugar (Granulated)

Local Supermarket Used in this recipe
Awase Dashi (Kombu & Katsuobushi)
ingredient

Awase Dashi (Kombu & Katsuobushi)

Asian Supermarket Used in this recipe
Sake (Japanese Cooking Sake)
ingredient

Sake (Japanese Cooking Sake)

Local Supermarket Used in this recipe

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