How to Make Tori Paitan Ramen - The CREAMIEST Chicken Ramen Recipe
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- Опубліковано 4 тра 2020
- The long wait for my first ramen recipe video is finally over. Starting with a big creamy bang, I am proud to present my creamy tori paitan recipe to the world. I swear, I kept this ramen recipe simple and clearly stated which ingredients are optional. As long as you have access to soy sauce, you should be able to recreate this bowl in its basic and essential form.
If you have any questions or doubts about this ramen recipe, let me know in the comments!
► But first, a lot of people will ask: What is tori paitan?
Essentially, tori paitan is the lesser known brother of tonkotsu ramen. But instead of using pork bones like in tonkotsu ramen, which literally translates to pork bone ramen, we are using chicken bones and carcasses for tori paitan ramen. The creaminess of tori paitan ramen gets created during the 6 hour long boiling and simmering process, which breaks down the fats, collagen and gelatin in the chicken bones. These then get released into the broth over time, where they create a rich and smooth mouthfeel.
► How to make the tori paitan ramen broth:
2 kg of chicken bones/carcasses or two whole chickens
Lots of water
Aromatics: 1 onion, 3 cloves of garlic, 1 negi or leek, 5-6 shiitake heads
Optional: 1 handful of katsuoboshi, 1 handful of niboshi, 1 strip of kombu
5 hours of high temperature boiling (rolling boil) without any aromatics, then add aromatics for the last hour with low simmering. After turning of the heat, you can throw in a strip of kombu for another hour, before you strain it.
► Which tare to use for tori paitan ramen:
I am using my shoyu tare recipe, which I will publish in a separate video soon. You can find lots of great and/or easy shoyu tare recipes online in the meantime. However, if you don't have access to fancy ingredients, then a simple soy sauce also does the trick. If you use tare, take 30ml and if you use straight soy sauce, use 25ml.
► The choices of aroma oil for tori paitan ramen:
Aroma oil is an essential part of ramen and often overlooked. The possibilities here are endless. In the video, I used some leftover bacon fat. However, I also found that roasted sesame oil also works great. You can also make a classic aroma oil with some neutral oil like safflower oil or canola oil and frying some garlic and onion in it for a while on low heat. Tip: Don't let the garlic get brown for this one, stop frying once they start getting color.
► Assembly
300ml of broth
30ml of tare or 25ml of straight soy sauce
15-20ml of aroma oil
#recipe #ramen #toripaitan
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If you have any questions about how to make this bowl or other bowls of ramen, please don't hesitate to ask here in the comments! And of course, please share your results with me on Instagram, Twitter or Facebook!
As someone who's watched hours of ramen how to videos - I love your emphasis on make it your own as that's basically what every ramen chef out there does. Thank for your inspiration!
Chris I thanks! I think that was my intention. Beyond basic techniques, there’s no right or wrong. It’s only important what you like and what you want to make.
Yay, I love that you are starting to make cooking videos!
Thanks! Really appreciate that! Took a lot of effort, as the whole process is very different from my usual videos, but I think it was worth the time investment. More to come, for sure!
Hi, I've been to Japan (I live un Argentina) and I'm a sucker for old style ramen joints. Every time I watch your videos, in My mind, I travel again. Keep ir real man! that's the Beauty of your channel ✌️
Gracias amigo! Glad that you are enjoying my videos.
Oiishii 🤩
すごい！！
ラーメン愛を感じました♪
ありがとうございました！
Love it sir, thx a lots
You're welcome!
Yummy. Delicious.
Thank you 😋
Wow, you're quite serious about your cooking!
It looks yummy.
I should not have watch it in the late at night...🤤
Yes, I’m serious! :) but it’s not so difficult, you should give it a try!
Yummy, yummy‼️ a gift for you👑
Thank you!
え！？とりガラからつくるの？！すごい！！！
Nice Video! If I use a whole chicken, do I only use the bones or do I leave all the meat on? Best regards from one of your old WBS mates :)
I enjoy your channels.
Thank you :)
日本語、大丈夫かな？
自家製チャーシュー、パイタンスープ
自分の店を持てそうですね！
趣味にしても、完成度高いとおもいます。
ラーメンにカンパーイ🍻
ありがとうございました！かんぱーーーーーい！
No kidding, I got many tricks from this video and finally perfected my ramen broth.
Thanks, that’s great to hear. I’m no expert by any means, just trying to help with my little knowledge that I have.
とみ田のお土産レビュー楽しみに待ってます！！
いつか行きますよ！
凄いですね❗スープから作るってホンマにラーメンが大好きなんですね(^_^)v
So nice! But I didn’t watch this video at midnight🤣
セバスチャンさんはドイツに帰っても即、本格ラーメン屋さんを開業できますね。普通に美味そうです。
ありがとうございました！
That looks on-point!!
Thanks! Really poured some heart into this one. How do you like to new intro-logo-thingy? Took me hours to make..
@@NamaJapan looks great!
@@AndyLifeInVideo Thanks!
Hello! Great video! I have one question, how much broth the 2kg gave you? Only 300ml? Thank you!
I would say I ended up with about 2.5 liters of soup
Right on looking good. I've never made toripaitan but it's definitely on my list. I'm a tantanmen ramen freak lol
Why not make a tantanmen with a toripaitan base? I kept experimenting with this broth and sesame oil worked great, so I am thinking that a tantanmen could work on this base.
Your right. I'm sure it would be an awesome base to build a bowl of tantanmen.
I guess that I should have said that I never a made a toripaitan broth from scratch yet. When I make tantanmen I normally buy a chicken bone broth stock from the grocery store and then tweak it. I normally start in a sauce pan I'll make the mince pork topping, then use the same pan that had the fond in the bottom to caramelize some shitake or other mushrooms. Deglaze with the chicken bones broth to get all that flavor into the broth. Add some kombu, a couple dried mushrooms and slowly bring the heat up. Just before it gets to simmering strain the broth. So the kombu doesn't get all slimy. After that I turn off the heat add soy milk. You dont want to boil the soy milk it will scald in the pan.
When I first started out working on my own recipe for tantan I would mix the sesame paste and some sambal chili paste in to the broth and taste it several times to make sure I liked the flavor. Now i know how much i normally use and mix those into the bowl with the tare at the same time.
Some friends have been asking me to make a tantan video. But I dont have any editing skills or software. I made a thai pork satay ramen about a week ago. Couple friends ate 2 bowls full.
@@Rotorzilla I also really don't have any editing skills, as you can see in the video :D but you can download DaVinci Resolve for free, it's basically as powerful as Adobe Premiere at this point. Tons of tutorials are available. And regarding the broth, try making your own from scratch and then compare to the store one, it's a worlds of difference!
Hey man, I'm tried to make this and it looked just like what you show after I put it in the fridge. After I blender it and contain the soup In the fridge it always comeback to separation between gelatine conten and the fat, is that normal? BTW love your conten
Bismar Reza hi there! Yes, some separation is normal and no problem. It depends on the ingredients, the temperature and the equipment you use, so it is a bit different every time. You can always just blend it one last time before serving, that easily brings the emulsification back. Many shops do the same. So don’t worry and enjoy your creamy broth!
@@NamaJapan thank you for the feedback. I'm planing to use two base of tare, miso and shoyu for this one and your your reply about the soup just make me realized that nothing wrong to this one. Once again thank you.
It looks so delicious!!
Please give it for me next time(remove eggs)
Next time you are in Tokyo!
Would it be acceptable to use a regular blender if you don’t have the one that you use?
What is a regular blender? You mean a standing blender?
@@NamaJapan yes a standing blender. I should’ve explained better I apologize
@@tesacourtney9344 sure, why not? Just a bit cumbersome. I would maybe put it back in the pot for a quick reheat after blending. The emulsion should hold.
Danke 🇩🇪
Kein Problem.
Jaa, sehr cool!😊
From the FB group here. Please measure everything. The spoon you're using isn't a form of kitchen measurement tool. This looks ok as a good starting point for tori paitan. Did you use only chicken backs? That's not a lot of collagen there, but your soup had lots of gelatin. You should've cleaned your chicken after skimming the scum and changed the water. It gets rids of the funk.
Thank you for your feedback! I know, I need proper ladles, I can get them here in Tokyo in Kappabashi, where they sell all kinds of kitchen equipment. I have measured my spoons out before, so I know that what I spooned out is roughly what I want. However I have given the exact measurements for people to recreate it. I only used chicken backs, I think they released enough fat/gelatin, however the pork belly in the soup definitely helped a bit in that regard. Regarding the cleaning of the chicken, I personally don't notice any funk, however I have seen other people clean their chicken. I know it's very important for tonkotsu, I find it (personally) not so important for chicken based broths. But I also know people who disagree with that! So, I guess there can be different opinions about that :) Again, thank you for your feedback! I think it's important that we have this exchange of opinions, my way of doing it certaintly is not the only one and not necessarily the perfect one for everyone, depending on what you are trying to achieve.
they didn’t have to do any of this actually, why are you being so aggressive and demanding
@@nmpoy why not? He said it on the facebook group to comment and don't hold back, so I did.
Lookks really good, could we use a pressure cooker when we are cooking the broth?
Of course you can and it brings the boiling time down by a lot. 45-60 minutes with quick release and maybe half an hour rolling boil in an open pot should do the trick. You can also give it a blend after straining to ensure the emulsification. Good luck!
Hi
What is the noodle brand please ? I would buy for my ramen
Or
Where I can buy please ?
which country are you in?
@@NamaJapan France
Please ??
@@amaelmarirchauvin651 unfortunately I don’t know any good noodle brand in France
Bacon fat goes well as an aroma oil aye!
That is definitely true.
I love Way of Ramen channel, but I prefer your method, no strict measurements, just sort of eyeballing it
Just feel
🇯🇵👍！！
今回急にヒゲスタイルになりましたね。この方が格好いいと思いました。
ありがとうございました！
After boiling the chicken bone you should throw away the dirty water n wash up all the bones.Then add water to boil.
You know, that's one way to do it, but it's not necessary, depending on what you are aiming for. If you want to get a super clear chintan, a pre-boil might be a good idea. It's not necessary for a paitan though.
If I did that in front of my grandmother while helping her make her chicken and noodles, she'd be like WTF are you doing?!?
Just so you know, negi/wesh spring onion is also a leek
Yes, but if you try leek and negi side by side, you will realize that they have very different flavor profiles
3:58 that gave me anxiety, lmao
P G I make the mistakes so you don’t have to! lol
@@NamaJapan ありがとう、笑😄🙏🏼
I want halal ramen😊
Not sure what would be necessary for that, but I think with halal certified chicken and without adding the pork belly, this would already be halal? No?
Tori can be made with chicken instead of pork right? I’m jewish and I want to know if i can make it kosher :)
I am not sure what you are talking about. The soup is made from chicken, there is no pork in the soup. You can adapt the toppings to your liking. Maybe I misunderstand what you mean? By the way, tori literally means bird or chicken.
All the bones used are chicken? I could’ve sworn I saw pork 😅
Is Einstein famous in Germany?
He definitely is!
Pork!? That's not why I came here
You do you.
I don't dare to eat ypur foods. The soup is very dirty
Well, it’s your right to have that opinion. I kindly disagree.