How to Make Tori Paitan Ramen Recipe

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Tori Paitan ramen is kind of like tonkotsu ramen but made of chicken instead of pork. Its creamy and rich but it also has the familiar comforting chicken flavor. This recipe comes from a Japanese book called ラーメン技術教本 which contains a bunch of recipes from popular ramen shops in Japan. This bowl is loosely based on one they serve at a restaurant called Fujishiro. • This was my first time making tori paitan and it came out much better than expected even if I made some mistakes. • Big thanks to Andre, Mike and James for the help for this episode! • Amazon links are affiliate links, they don’t cost you anything but they help me out if you click them. • My pasta machine: https://amzn.to/3aM61Kd • Noodles: • 450g King Arthur Bread flour • 50g King Arthur Whole Wheat flour • 165g water • 4g Potassium Carbonate https://amzn.to/2TQo8ZA • 1g Sodium Carbonate • 5g Kosher Salt • Soup: • 3 stewing hens. • 1 Onion • 1 bulb of garlic • 2 slices of ginger • Tare: • 25g Saba bushi • 25g Katsuo bushi https://amzn.to/2NUF4Kr • 32.5g Niboshi https://amzn.to/2RRjCr9 • 15g Konbu • 10g dried shiitake mushrooms • 1/2 bulb of garlic • 15g ginger • 550ml usukuchi shoyu - https://amzn.to/2RtiJGl • 90ml koikuchi shoyu • 110ml sake • 110ml mirin • Aroma Oil: • 1 onion • equal amount of vegetable or canola oil • 42.5g garlic • 75g ginger • Follow me on instagram: / wayoframen

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