How to Make Tori Paitan Ramen (Recipe)

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: https://instagram.com/wayoframen