Chicken Paitan Ramen Recipe

Blanch bones and chicken: place chicken pieces and Angus beef bones in a large stockpot. Cover with cold water (about 3–4 liters) and bring to a rolling boil over high heat. Boil for 8 minutes to remove impurities.

Drain and rinse: carefully pour out the blanching liquid. Rinse the bones and chicken under cold running water, scrubbing away any scum or coagulated blood. Rinse the pot as well to remove residue.

Sweat aromatics: return the pot to medium heat, add 2 tbs neutral oil, then add the smashed ginger, crushed garlic and quartered onion. Cook 2–3 minutes until fragrant but not browned.

Build the paitan broth: add the blanched chicken and beef bones back to the pot. Add the remaining water (total 6 liters). Add tied scallions, dried shiitake mushrooms and kombu. Bring to a simmer over medium-high heat. Once simmering, reduce to low so the surface barely moves—maintain a very gentle simmer (no vigorous rolling boil) to emulsify collagen into the liquid.

Long simmer: simmer gently for 6–8 hours, skimming any large impurities from the surface occasionally. If the pot reduces too much, top up with hot water to keep bones submerged. The broth should become opaque and slightly creamy (paitan) as collagen and fats emulsify.

Finish the broth: about 30 minutes before finishing, add 2 tbs mirin, 2 tbs light soy sauce and 2 tsp salt. Taste and adjust seasoning. Remove kombu after 20 minutes to avoid bitterness. After 6–8 hours, strain the broth through a fine-mesh strainer into a clean pot, pressing solids to extract liquid. Chill briefly and skim excess fat if desired, leaving enough for richness (about 1–2 tbs per bowl). Keep hot for service.

Combine tare ingredients: in a small saucepan, combine 200 ml reduced chicken stock (or concentrated chicken stock), 75 ml light soy sauce, 30 ml sake, 15 ml mirin and 1 tsp salt. Warm gently over low heat just until aromatic—do not boil hard.

Adjust and cool: taste and adjust balance—it should be salty and savory but not overpowering. Cool to room temperature and hold at room temperature; warm slightly before plating if preferred.

Chicken Chashu

Prepare chicken thighs: score skin lightly and season with a pinch of salt and white pepper. Sear skin-side down in a hot skillet until golden and fat renders, about 4–5 minutes. Turn and sear the other side for 1–2 minutes.

Braise: transfer seared thighs to a pot and add enough water to cover, 60 ml soy sauce, 30 ml mirin, 30 ml sake, 1 crushed garlic clove and a 2-cm piece of sliced ginger. Simmer gently for 25–30 minutes until cooked through and tender. Remove, cool slightly and slice thinly. Reserve braising liquid to add to tare if desired.

Prepare noodles: bring a large pot of water to a rolling boil. Add whole wheat medium-thin ramen noodles and cook according to package or 2–3 minutes for fresh noodles, 3–4 minutes for dried—cook until just al dente. Stir occasionally to prevent sticking.

Warm toppings: warm menma (bamboo shoots) briefly in a small pot with a tablespoon of the reserved braising liquid or a splash of the paitan broth. Reheat ajitsuke tamago by bringing to room temp or dipping briefly in hot water if refrigerated.

Assemble bowls: place 1–1.5 tbs of tare into each serving bowl (adjust to taste). Ladle 450–500 ml hot paitan broth into a measuring cup and pour a small amount into the bowl to dilute the tare slightly, then add noodles quickly using tongs, leaving some broth in the pot, then pour remaining hot broth over the noodles until bowl is filled (about 700–800 ml total liquid per bowl depending on bowl size).

Top ramen: arrange 3–4 slices of braised chicken thigh on the noodles, add 50 g menma, half of a soy-marinated soft-boiled egg, 1 sheet of nori tucked at the side, and sprinkle sliced green scallions. Finish with a drizzle of 1 tsp sesame oil and a light dusting of white pepper.