Скачать с ютуб How to Make Tori Paitan Ramen - The CREAMIEST Chicken Ramen Recipe в хорошем качестве

How to Make Tori Paitan Ramen - The CREAMIEST Chicken Ramen Recipe

The long wait for my first ramen recipe video is finally over. Starting with a big creamy bang, I am proud to present my creamy tori paitan recipe to the world. I swear, I kept this ramen recipe simple and clearly stated which ingredients are optional. As long as you have access to soy sauce, you should be able to recreate this bowl in its basic and essential form. If you have any questions or doubts about this ramen recipe, let me know in the comments! ► But first, a lot of people will ask: What is tori paitan? Essentially, tori paitan is the lesser known brother of tonkotsu ramen. But instead of using pork bones like in tonkotsu ramen, which literally translates to pork bone ramen, we are using chicken bones and carcasses for tori paitan ramen. The creaminess of tori paitan ramen gets created during the 6 hour long boiling and simmering process, which breaks down the fats, collagen and gelatin in the chicken bones. These then get released into the broth over time, where they create a rich and smooth mouthfeel. ► How to make the tori paitan ramen broth: 2 kg of chicken bones/carcasses or two whole chickens Lots of water Aromatics: 1 onion, 3 cloves of garlic, 1 negi or leek, 5-6 shiitake heads Optional: 1 handful of katsuoboshi, 1 handful of niboshi, 1 strip of kombu 5 hours of high temperature boiling (rolling boil) without any aromatics, then add aromatics for the last hour with low simmering. After turning of the heat, you can throw in a strip of kombu for another hour, before you strain it. ► Which tare to use for tori paitan ramen: I am using my shoyu tare recipe, which I will publish in a separate video soon. You can find lots of great and/or easy shoyu tare recipes online in the meantime. However, if you don't have access to fancy ingredients, then a simple soy sauce also does the trick. If you use tare, take 30ml and if you use straight soy sauce, use 25ml. ► The choices of aroma oil for tori paitan ramen: Aroma oil is an essential part of ramen and often overlooked. The possibilities here are endless. In the video, I used some leftover bacon fat. However, I also found that roasted sesame oil also works great. You can also make a classic aroma oil with some neutral oil like safflower oil or canola oil and frying some garlic and onion in it for a while on low heat. Tip: Don't let the garlic get brown for this one, stop frying once they start getting color. ► Assembly 300ml of broth 30ml of tare or 25ml of straight soy sauce 15-20ml of aroma oil #recipe #ramen #toripaitan Visit me on: ► FACEBOOK:   / namajapantv   ► TWITTER:   / namajapantv   ► INSTAGRAM:   / namajapantv