Quick Chicken Paitan Ramen

Ingredients

• 2 kg Chicken carcasses and wings
• 3 liters Water
• 1 large Yellow onion, halved
• 6 pieces Garlic cloves, smashed
• 50 grams Ginger, sliced
• 1 stalk Leek, green parts only
• 60 ml Usukuchi (light) soy sauce
• 30 ml Mirin
• 15 grams Sea salt
• 4 servings Fresh ramen noodles
• 10 grams Kombu
• 4 tablespoons Chicken fat (Schmaltz) or aroma oil(optional)

Instructions

1. 1

   Blanch the chicken carcasses and wings in boiling water for 10 minutes, then drain and scrub away all dark marrow and impurities under cold running water.

2. 2

   Place the cleaned chicken in a high-pressure cooker with 3 liters of water, onion, garlic, ginger, and leek; seal and cook at high pressure for 90 minutes.

3. 3

   Release pressure manually and use a heavy wooden paddle to vigorously smash the softened bones against the side of the pot to release marrow and collagen.

4. 4

   Boil the soup uncovered on high heat for 30 minutes, whisking constantly to emulsify the rendered fats into the liquid until it becomes opaque and milky white.

5. 5

   Strain the broth through a fine-mesh chinois, pressing on the solids to extract every drop of liquid, then discard the solids.

6. 6

   Prepare the 'Tare' (seasoning base) by simmering the light soy sauce, mirin, salt, and kombu in a small pan for 5 minutes; do not let it boil vigorously.

7. 7

   Cook the ramen noodles in a separate pot of boiling water according to package instructions, ensuring they remain 'al dente'.

8. 8

   Assemble by placing 2 tablespoons of Tare in each bowl, whisking in 350ml of the hot chicken broth until frothy, then adding noodles and desired toppings.