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Ingredients
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Chicken Paitan Broth
Rich Shio Tare (seasoning sauce)
Noodles & Toppings
Method
Chicken Paitan Broth
- 1
Prepare and blanch
Rinse the chicken pieces and chicken feet under cold water. In a large stockpot, add chicken, chicken feet, and enough cold water to cover (about 4 liters). Bring to a rolling boil for 8 minutes to remove impurities. Skim and discard the scum that rises to the surface.
- 2
Clean and rinse
After the initial boil, drain the chicken and discard the blanching water. Rinse the pot, rinse the chicken pieces briefly to remove remaining scum.
- 3
Sear for flavor (optional but recommended)
Heat 2 tbs neutral oil in the cleaned pot over medium-high heat. Add halved onion (cut side down), smashed ginger, and smashed garlic and sear until lightly browned, about 4 minutes. Add the rinsed chicken pieces and sear briefly (2–3 minutes) to brown exterior for additional flavor.
- 4
Simmer to extract collagen and body
Return the seared chicken and aromatics to the pot (if you seared separately) and add 4 liters of cold water. Bring to a boil over high heat, then reduce to a vigorous simmer. Partially cover and simmer for 3 to 4 hours, occasionally skimming foam. For an even richer, opaque paitan, maintain a steady simmer and stir gently once every 20–30 minutes to emulsify fats into the broth.
- 5
Aromatics finish
During the last 30 minutes of simmering, add chopped green onions, 3 tsp kosher salt, and 1 tsp white pepper. Continue simmering so flavors integrate.
- 6
Strain and refine
After 3–4 hours, remove from heat. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Press solids lightly to extract liquid. Discard solids. If you want a clearer but still rich broth, refrigerate for several hours and remove solidified fat (reserve a little for mouthfeel). Keep about 100 ml of skimmed light stock to use in the tare and to adjust seasoning.
Rich Shio Tare (seasoning sauce)
- 7
Combine and steep
In a small saucepan, combine 100 ml reserved light chicken stock, 50 ml sake, 25 ml mirin, 3 tsp sea salt, 5 g kombu and 5 g bonito flakes. Gently heat over low heat until just below simmer (do not boil hard, about 60–70°C) and hold for 5 minutes to extract flavor from kombu and bonito.
- 8
Strain and finish
Remove from heat, strain out kombu and bonito. Taste and adjust: if it needs more body, add up to 10 ml neutral oil for extra mouthfeel. Keep tare warm and set aside. This mixture yields the concentrated shio seasoning; use about 25–35 ml tare per bowl (adjust to taste).
Noodles & Toppings — finishing and assembly
- 9
Prepare eggs and toppings
If using ajitsuke tamago, marinate soft-boiled eggs (6–7 minutes boil, cool in ice bath, peel) in a mixture of 50 ml soy, 50 ml mirin, 50 ml water for 4–12 hours beforehand. Slice chashu/pork or roast chicken thinly. Warm menma and nori sheets. Thinly slice green onions, separating whites and greens.
- 10
- 11
Build each bowl
Place 25–35 ml Rich Shio Tare into each serving bowl (adjust to taste). Ladle 600–700 ml (about 2½–3 cups) of hot chicken paitan broth into the bowl and stir gently to dissolve tare evenly. Add cooked noodles (100 g per serving).
- 12
Add toppings
Arrange 75 g sliced chashu or chicken, halved ajitsuke egg, 35–40 g menma, 1 sheet of nori, and a sprinkle of white and green parts of the scallion on each bowl. Finish with 1 tsp sesame oil and a light pinch of white pepper or a drop of garlic oil if desired.
- 13
Serve
Serve immediately while hot. Offer additional tare, chili oil, or sesame oil at the table so diners can adjust seasoning and richness to their preference.