Tori Paitan Tsukemen
A rich, creamy chicken-based dipping ramen served with thick cold noodles and a concentrated savory broth.
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Ingredients
- 2 kg Whole chicken carcass and feet
- 800 g Thick-cut ramen noodles
- 4 liters Water
- 100 ml Soy sauce (Shoyu)
- 50 ml Mirin
- 30 g Dried niboshi (sardines) or bonito flakes
- 6 pieces Garlic cloves, smashed
- 50 g Ginger, sliced
- 4 stalks Green onions, chopped
- 4 pieces Ajitsuke Tamago (marinated eggs)(optional)
- 200 g Chashu pork or chicken slices
- 4 squares Nori sheets(optional)
Instructions
- 1
Blanch the chicken bones and feet in boiling water for 10 minutes, then drain and scrub away all blood and impurities.
- 2
Place cleaned bones in a large pot with 4 liters of fresh water, ginger, and garlic; bring to a rolling boil.
- 3
Boil vigorously for 6-8 hours, topping up water occasionally, until the liquid is opaque white and reduced to a thick consistency.
- 4
In a separate small pot, simmer soy sauce, mirin, and dried fish/bonito to create the 'tare' (seasoning base), then strain.
- 5
Use an immersion blender to emulsify the chicken broth until it is frothy and perfectly smooth, then strain through a fine mesh sieve.
- 6
Boil the thick ramen noodles according to package instructions, then immediately shock them in ice water to create a chewy texture.
- 7
Place 2-3 tablespoons of the tare into individual dipping bowls and pour in the concentrated hot chicken broth.
- 8
Serve the cold noodles on a separate plate garnished with chashu, egg, and nori, dipping the noodles into the hot soup as you eat.
Nutrition per Serving
850
Calories
45g
Protein
95g
Carbs
32g
Fat
4g
Fiber
6g
Sugar
1850mg
Sodium
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