Tori Paitan Ramen

What's in it

12 parts read from its 30 ingredient lines and its title.

Broth base

• Chicken “1 pc Whole chicken”
• Seafood or dashi (kombu, bonito, niboshi) “50 g Dried scallops”
• Vegetable or mushroom “2 pc Dried shiitake”

Tare and seasoning

• Mirin “80 ml Hon mirin”
• Vinegar “10 ml Apple vinegar”

Aroma oil

• Lard or back fat “150 g Pork lard”

Noodles

• Homemade noodles (kansui or baking soda) made in the recipe

Toppings

• Chashu “Pork cheek chashu (from Step 4)”
• Pork (other cuts) “Pork cheek chashu (from Step 4)”
• Shrimp or other seafood “50 g Dried scallops”
• Marinated egg (ajitama) “Ajitama”
• Menma (bamboo shoots) “Menma”

Against the usual Chicken paitan

It has 2 of the 4 parts of the usual Chicken paitan ramen: chicken and an egg. Not on it: chicken and scallion or negi.

Less usual for the style: lard or back fat (in 14% of Chicken paitan recipes), pork (other cuts) (in 14% of Chicken paitan recipes) and shrimp or other seafood (in 14% of Chicken paitan recipes).

A creamy, opaque broth of chicken bones boiled hard, the chicken answer to tonkotsu, usually with chicken slices or chicken chashu, scallion and an egg.