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!

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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

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