Authentic tori paitan ramen with white chicken broth

Ingredients

• 1.5 kg crushed free-range chicken carcasses
• 500 g fresh chicken feet
• 4 l filtered water
• 1 piece yellow onion
• 1 piece head of fresh garlic
• 40 g fresh ginger root
• 2 bunches bunches of fresh scallions
• 400 g skinless free-range chicken breasts
• 4 pieces fresh free-range eggs
• 520 g fresh alkaline ramen noodles
• 10 cl ryourishu Japanese cooking sake
• 6 cl traditional Japanese hon mirin
• 1 1/2 tbsp natural fine sea salt
• 2 tbsp usukuchi light Japanese soy sauce
• 2 tsp virgin toasted sesame oil
• 80 g menma fermented bamboo shoots
• 4 sheets sheets of dried nori seaweed

Method

1. Rinse the chicken carcasses and fresh feet under running water to remove any residual blood. Place them in a large stockpot, cover generously with cold water and bring to a rolling boil for about ten minutes until a thick gray foam rises to the surface.
2. Drain the bones and feet in a colander, then rinse them meticulously under a stream of cool water to remove any coagulated impurities. With a heavy chef's knife, break the long bones of the carcasses to expose the marrow.
3. Return the crushed bones and clean feet to the rinsed stockpot. Pour in the filtered water and bring to a hard boil over high heat. Maintain a continuous and vigorous boil for at least three hours, skimming during the first few minutes, then stirring periodically with a wooden spatula to break the tenderized meat against the sides.
4. Add the halved yellow onion, the horizontally sliced head of garlic, the sliced ginger root and the fresh scallion greens to the stockpot. Continue cooking at a rolling boil for an additional hour to extract all the aromatic juices and perfect the creamy emulsion.
5. In a separate saucepan of simmering water, carefully submerge the fresh eggs and cook them for exactly six minutes to keep a runny yolk. Immediately transfer them to an ice water bath to stop the cooking, then carefully peel them.
6. Prepare the shio seasoning by heating the Japanese cooking sake, hon mirin, fine sea salt and usukuchi light soy sauce in a small saucepan over low heat, just enough to dissolve the salt crystals without letting it boil. Reserve a small part of this mixture in a container to marinate the peeled soft-boiled eggs in the refrigerator, and keep the rest as the base seasoning for the bowls.
7. Gently poach the free-range chicken breasts by steaming them or in a small ladle of the broth kept at a gentle simmer for about twelve minutes, until the meat is tender, white and juicy. Let rest for a few moments off the heat then cut them into thin even slices.
8. Strain the hot broth through a chinois or a fine mesh strainer, pressing down firmly on the bones and aromatics with a muddler to recover as much gelatin and emulsion as possible. To get a perfectly satiny veloute, blend the strained broth with an immersion blender for thirty seconds, then keep it steaming hot.
9. Boil a large pot of unsalted water. Submerge the fresh alkaline ramen noodles and cook them according to the package directions, generally between one minute and one minute thirty seconds, stirring vigorously with chopsticks to separate the strands. Drain them firmly by shaking the strainer vigorously to expel any excess water.
10. In the bottom of each bowl previously warmed with hot water, pour the shio tare sauce and a few drops of toasted sesame oil. Pour in the boiling, emulsified poultry broth, mix briefly, then carefully slide in the well-drained noodles. Harmoniously arrange the sliced chicken breast, halved marinated eggs, menma bamboo shoots, thinly sliced scallion whites and a sheet of dried nori seaweed standing against the side of the bowl on top. Serve immediately.

Nutrition

Per serving

Energy

865.7 kcal

Protein

87.01 g

Carbohydrate

84.78 g

Fat

14.18 g

Fibre

5.72 g

Calcium

25.9 mg

Iron

0.46 mg

Magnesium

12.5 mg