For those unfamiliar with Tori Paitan ramen it's the brother of tonkotsu ramen just subbing in chicken instead of pork when making the broth!
This is defiantly a weekend only meal unless you've broken up the prep across the week. There are some shortcuts used to help reduce time and make it more feasible for a home cook to do, such as using a pressure cooker to reduce overall cooking time for the stock base or utilizing sous vide to handle the Chashu pork. Included are the recipes I used and any deviations I made. Also I will warn you, if you do not commonly cook Japanese dishes you will need to find a lot of uncommon ingredients (Mainly for the Tare and aroma oil) But after that you will have a very nicely stocked pantry for other dishes!
Making this while tedious really made me appreciate good ramen shops.
- Soup Base - While this portion of the recipe calls for the leftovers of another recipe, I opted to just use the fresh ingredients and it came out perfectly fine. Also for the chicken, if you have a local asian grocery store such as h-mart they normally carry what are called stewing hens which are perfect for this dish.
- Tare Pulled from this recipe.
- Aroma oil Pulled from the same recipe as above
- Chashu The recipe calls for using an oven but there are notes in the article for using a sous vide as well if you'd like.
- Noodles, I ended up finding that my local store carries sun noodles which are basically fresh frozen ramen noodles. If you're unable to source that just stealing the block from a pack of instant is totally fine in my opinion (Cooking is supposed to be fun)
- soy glazed pan seared trumpet mushrooms, toss mushrooms in a pan with some oil and cook until starting to brown. Then toss in soy sauce and cook until reduced and coated.
- scallions, these are just the green section from another part of the dish
- bean sprouts, just a quick blanch to keep their crisp snap
- ramen egg, Not sure why I didn't have one in this picture, might have already ate it by the time I was ready because they're so good.
I believe that's everything for this. For those who prefer visual learning I highly recommend looking up way of ramen on youtube and specifcally this video as it goes over the process and shows what to do if you run into some issues.
Hopefully you find this useful! <3
That is gorgeous! I do a lot of curry, tonkatsu, okonomiyaki, etc but I have never tried ramen - always thought the broth would be a huge project. But you make it look so good!
Ty! It can indeed seem like a huge under taking but with most things breaking them out into their individual components can really help make it seem more feasible.