Tori Paitan Ramen Recipe

Inspired by Ima Izakaya

Time5h

Serves4

rich chicken bone broth • soft egg • koji-kombu • red shiso

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Ingredients

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Broth and Toppings

4.41 lb (2 kg) chicken bones

16.9 cup (4 liters) water

0.71 oz (20 g) koji-kombu

4 pieces soft boiled eggs

1 bunch red shiso leaves

1/4 cup (60 ml) Aged soy sauce

2.03 tbsp (30 ml) Mirin

14 1/8 oz (400 g) ramen noodles

2 pieces scallions

to taste Celtic sea salt

Method

Preparation and Cooking

Prepare the Broth

In a large pot, add the chicken bones and water. Bring to a boil, then reduce the heat and simmer for at least 4 hours, skimming off any impurities that rise to the surface.

Add Koji-Kombu

After the broth has simmered for 4 hours, add the koji-kombu and continue to simmer for an additional 1 hour.

Strain the Broth

Once the broth is ready, strain it through a fine mesh sieve to remove the bones and solids. Return the clear broth to the pot.

Season the Broth

Add soy sauce, mirin, and salt to the broth. Adjust the seasoning to taste and keep the broth warm.

Cook the Ramen Noodles

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Prepare the Soft Boiled Eggs

Bring water to a boil in a small pot. Gently add the eggs and boil for 6-7 minutes. Transfer to an ice bath to cool, then peel.

Assemble the Ramen

In serving bowls, place a portion of the cooked ramen noodles. Ladle the hot chicken broth over the noodles. Halve the soft boiled eggs and place on top. Garnish with red shiso leaves and sliced scallions.