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Tori Paitan Ramen
Creamy, rich chicken ramen: chicken bones boiled hard for hours until the broth turns opaque and silky, finished with a shio tare and aromatic oil.
Notes
Starter recipe; adjust to taste.
RECIPE CARD
Tori Paitan Ramen
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Ingredients
Broth
- 4 lb Chicken backs, necks and wings
- 2 lb Chicken feet
- 1 Onion, halved
- 1 thumb Ginger, sliced
- 4 cloves Garlic
- 2 Green onions
Shio tare
- ½ cup Sake
- ¼ cup Mirin
- 3 Tbsp Salt
- 1 piece Kombu (4 in)
To serve
- 4 portions Fresh ramen noodles
- Chicken chashu or poached chicken breast
- Ajitama (marinated soft-boiled eggs)
- Green onion, menma, nori
- Chicken fat or garlic oil
- Shichimi togarashi (optional)
Instructions
- Blanch bones and feet 10 minutes, drain and rinse clean.
- Cover with fresh cold water and bring to a hard rolling boil. Keep it boiling 5–6 hours, topping up with water so bones stay covered, until the broth is milky and thick.
- Add onion, ginger, garlic and green onion for the last hour. Strain hard, pressing the solids.
- For the tare, warm sake and mirin to cook off the alcohol, dissolve salt, add kombu and steep 30 minutes.
- Cook noodles. Put 2 Tbsp tare and 1 Tbsp fat in each bowl, add 1½ cups hot broth and whisk.
- Add noodles and top with chicken, egg, green onion, menma and nori.
- Optional: coat the top with a generous dusting of shichimi togarashi.
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Schossow Kitchen · schossowkitchen.com
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