How to Make Tori Paitan Ramen (Recipe)
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- 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: amzn.to/3aM61Kd
Noodles:
450g King Arthur Bread flour
50g King Arthur Whole Wheat flour
165g water
4g Potassium Carbonate 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 amzn.to/2NUF4Kr
32.5g Niboshi amzn.to/2RRjCr9
15g Konbu
10g dried shiitake mushrooms
1/2 bulb of garlic
15g ginger
550ml usukuchi shoyu - 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
Follow me on instagram: / wayoframen
![The Art of Japanese "Tonkotsu" Ramen! Amazing Chef's Skill at Factory Osaka Japan![ASMR][DELI BALI]](http://i.ytimg.com/vi/x5byOT7SkFc/mqdefault.jpg)
Cool videos, going to attempt a tori-paitan later this week. Couple of things about your tare recipes.
1. Heating kombu past 80°C is a big no no. For Ma and Rishiri Kombu it produces that slimy texture but for all kombu it inhibits subsequent glutamate extraction. I.e. You're getting very little glutamic acid extraction once you go past 80°C. For maximum glutamate extraction, kombu should be cooked 1 hour at 60°C. Yoshihiro murata has covered this topic quite extensively.
2. Similar rules for kombu apply to shitake mushrooms. Soaking shitake at room temperature causes enzymes to decompose guanylates (umami component) into guanosine. Shitakes should be soaked in cold water for 12-24 hours and then increased rapidly to 60-70°C to produce maximum guanylate.
3. Water should be treated as an ingredient in japanese cuisine. Kombu will not extract properly in hard water. Kombu should ideally be extracted in soft water (below
Midway making ramen and this dude buys a new pot, because the old one is too small. Thats dedication.
I pretty much spent my entire youtube ad revenue on this video. The new pot alone was $130 hahaha. Thanks so much for watching!
@@WayofRamen you deserve every penny. Keep it up
I prefer my method of overfilling the pot and later regretting it when i spill it all over.
@@WayofRamen for people reading this..
Uh..
Idk why he spent so much on a pot. But there are pots of the same size on Amazon(for example) at least 2x meybe 3x cheaper...
@@no_one7456 you cant get a pot on amazon in 1 hour now can you
8:20 That fried onion is one of the many delicious secrets behind hyderabadi biryani. Never fails to add flavor.
Just wanted to share the best Tori Paitan I had in Japan: Janomeya Ramen, Kyoto. It was mind-blowing.
That was my favorite ramen in the whole of Japan as well! So thick
its so great to see how much the ramen has improved since the first episodes!
Thanks so much Kayla. Still learning and this bowl will more than likely look terrible next year haha.
4:50 pro tip: if you're making a stock with onions and plan on straining then leave the skins on. It adds color and a richer flavor (I dont know if it contains glutimates but it has a more savory flavor that way). I havent tried it with the aromatic oil though so I'm not sure if the trick works there (it's likely to burn and you'd have to fish it out so I'm not sure if it would work)
I wouldn't necessarily want my paitan to look brownish though. Everyone has their preferences, but I'd rather strive for whiter paitan.
Toripairan Shio Ramen is my favourite. I had this at Seirock-Ya and always come back for more. Love from Malaysia.
"Add 30grams of *Japanese thing*, it's like *other Japanese thing"
Haha
Hahaha I know, these are some weird ingredients. I was following a Japanese recipe. Figured I should use the Japanese names if anyone ever wanted to try to make this because there aren't english versions of these things.
@@WayofRamen haha of course, it was more me realising I need to start at a beginner ramen haha.
after watching this*
want to make some ramen but I realize I don't have time to do that. Now I'm gonna go to the nearest ramen shop.
thumbs up to this channel🔥 gonna watch all the vids
Thanks very much!
I have wanted to try my hand at homemade ramen for a long time now. And i think this is the recipe im going to use. Thanks for not making your videos full of trendy over hype.
Thanks very much Ashley. I hope it turns out well for you!
@@WayofRamen What's the volume of broth i should aim to get w/ 3 hens? (Wrote here cause i didnt know where else to ask)
I made this broth and tare today for the first time and it was genuinely one of the greatest soups I've ever tasted.
Wow I love that you kept that blooper in of the broken broth! I do this all the time and didn’t even know! Mahalo!
This takes soo much effort but I bet it is worth it. I still couldn’t forget the taste of toripaitan broth oh God it is soo good I could eat it every single day
Hi, thanks for this recipe. How do you store everything for later use?
- Tare -> does it need to be in the fridge? How long does it last?
- Soup -> how long does it last?
- Aroma oil -> does it need to be in the fridge? How long does it last?
As someone who makes ramen often nowadays, you can store the tare in the fridge for a long time, the soup lasts for around 2 weeks if you made it well, and the aroma oil can also last a decent while if you make one that's of high quality. Hope this helps!
As a fellow cooking perfectionist, I just wanted to say how much I appreciate your videos. There aren't many ramen tutorials out there (or info in general) so thank you!!
hey. i don't even like ramen that much but i watched this and the amount of time and effort that u put into planning one bowl as well as the scientific way you analyze this... i can tell you have a lot of passion about what u do and mad respect!!! honestly very much in awe of you
Awesome Video! Just for the fact that you use metric and precise measurements you deserve way more subs and a thumbs up. One question regarding the noodles: I read that sub 40 % hydration doughs are notoriously difficult to make and can actually destroy common hand cranked noodle machines. Do you circumvent that by kneading the dough with your feet?
Going under 30% is tough on the machines but you can do low 30s. The important step is hydrating the dough properly. Making the loose dough and resting it is a vital step that many people skip which is what causes a lot of the difficulty and the stress on the machines. Stepping on it prior to the machine also helps a lot.
I just want to say, this channel is gold. I see that the channel is no longer active, but regardless, huge thanks to Way of Ramen, you should know people like me are still using it and learning a lot of good things here
Watching this while eating my favorite instant noodles 😍
Those are good too haha
You've armed me enough that I feel confident to do this. It's not that complicated, it's just dedicated. You make learning ramen making easy
Good luck!
@@WayofRamen You're a legend. I've never seen a creator comment on a 8 month old video. Thanks for sharing your journey
_"Tori Paitan"_ is Japanese for "way above my fkn skill level dude."
more like "way above my gas bill"
I made this (apart from the noodles) at the weekend. The tare is unreal. I’ve made ramen a fair few times now but love trying different ones. This was sensational! I’m now confident in my ramen ability to try my hand at noodles. I’m definitely gonna follow your video. Thanks so much for your amazing videos.
Was thinking the table's too low. Then realised you're probably eating the ramen on your kithcen bench, standing. LOL
Love the video. Keep it up :)
Hahaha yeah I eat standing at my counter. I'm too lazy to move the camera to my table.
I've made this recently, and it was fantastic. Really creamy, great looks and taste, but I've paired it with oil made out of burned garlic. Paired with red onion as a topping and Kakuni pork, it was the best bowl I've ever made, so thank you!
I've made Tori paitan a few times and it's really really nice. Big ups for you making your own ramen! I know that I've had a lot of fun with it ever since I went down the rabbit hole! :D
the memes lmao! Great video, keep them coming. Done your "shame the pros" tare today to taste it tomorrow with chicken broth.
Thanks man! Hope it turns out ok for you!
the best ramen in Perth Western Australia is Tori Paitan. Brilliant.
A place in my neighborhood used to serve their tori paitan with a dab of wasabi (tube wasabi is fine) on the edge of the bowl. Restaurant goers are encouraged to add the wasabi around halfway, and give it a quick mix for a change up of flavor. It gives just a tiny bit of punch as you would expect, but even more so amplifies the umami as well. The result is almost buttery. Good stuff.
It's sooo delicious, thank you for sharing the recipe! I still made in my style, but it's based on your recipe.
Thanks very much for watching!
Jezus I'm almost drooling over my keyboard, so mouthwatering it looks!
I just tried your recipe and the broth is to die for, really tasty! It was the first time I tried making ramen and you make it easy to follow the steps, keep up the good work 👌
I made this and was very happy with the result and so was my family. Thank you and your team.
I had left over tare after the soup was finished and my son was craving tonkatsu curry... I ended up taking the tare and dumping a lot of it in with the pork chops i was going to use and sous vide them for 2 hours at 133F. I let them cool for about 30 min in the bag and opening it was amazing. I then finished it off with the standard panko coat (dried, flour, egg wash, panko) then fried to a crisp.
Served it with a Japanese beef curry I made in the process on rice and now I will never be able to eat just regular-ass tonkatsu ... now I’m curious how chicken katsu will taste with it
Man that aroma oil (I did it only with onions) is what I wrote on a previous comment, it was a bomb. I don't know what I did but was delicious. I did your shoyu tare, leftover stock, rendered guanciale fat, ajitama eggs marinated with the tare, crispy guanciale and that egg oil...man was awesome. I'm for sure gonna make that chicken one.
Much love from Italy ❤️
Thank you Manuel! This aroma oil was unbelievable. I have to try it with other styles of soup.
Still coming back to your video to check the way you make it even tho i made it a few times already❤
Oh jeah baby. New ramen episode! Lets get it on
Thanks so much for watching!
i tried this with teriyaki chicken thigh pieces for toppings and mayuu insteal of the onion/ginger/garlic stuff
broth was great. paired nicely with the teriyaki chicken
Thank you so much, I am a big fan of ramen and I am always looking for the Japanese recipes. Thank you for your work.
For keeping the flavor balance consistent:
1. Make sure the bowl itself is hot before pouring, that way it doesn't act like a heatsink for the soup as a cold or room temp bowl would
2. That buys you a wee bit more time but still there's a reason why unlike a giant bowl of pho ramen bowls tend to be smaller and it's eaten really, really fast, with less regard for the hot soup vs one's mouth.
Hi Ezra, I do those things but I'm also very critical. I always judge the soup if I can drink the whole bowl. It's a skill that I have yet to master. The greats out their like Keizo Shimamoto in New York have nailed this. I still have a long way to go. Thanks for the comment!
@@WayofRamen Are you by any chance in or close to SoCal? Check out Ramen and Tsukemen Tao if you can. I managed to fly in for a vacation soon after it opened and Sano Toshimasa himself was in the kitchen (maybe he's still there if he's not busy with expansion). It was great I was there Fall but like any actual Asian family, no matter how cold it is, ramen isn't seen as family food since we have to eat really fast and didn't have it as much as I would like over the winter.
I had some amazing tori paitan in the gion district of Kyoto. Favorite style hands down. You should give Tokushima style ramen a try! I don't see it get much love abroad
Thanks for watching! I'll look into that one. I really need to get back to Japan to try more styles of ramen.
Made this over the weekend. It was really delicious. Thank you for sharing.
Did no one else notice the clever sound editing with the knife chopping and the Mario theme song?
Made this today with a few alterations. For the tare I used more kombu and shitake instead of katsuobushi because I didn't have any (turned out fine) and substituted the beef tendon for pork feet. It was all amazing, I used your chashu and ajitama as well
Awesome. Thanks for trying it out!
I made the soup base yesterday. The Broth came out a beautiful white color smelled great! I thought I was in the right track. only issue my broth didn’t Jell-O ties not sure what I did wrong 😑. My first attempt at making ramen 🍜
its fine if it doesn't turn to jello. the amount of gelatin from the bones and feet are what cause that. it does help mouth feel but if your flavors are good its not a huge deal. good job.
Can’t wait to try all these with my son learn how to make them! We love ramen!!!
I never thought my thoughts of Chicken ramen to be transform from a trendy Ramen chain in malaysia where it is Halal, the broth bring depth to my tastebuds, as in when i think soup, is just clear or Creamy french soup, made from european techniques but the damn broth is a entirely new profile i have never tasted. So today, ill be a good boy and start making This toripaitan ramen. Wish me luck
Hey dude, after watching this and your Better Chasu video, I decided to try making a similar version, albeit quarantine version, meaning I didn’t toss out any aromatics. I made the chicken oil, strainer and tossed all the flavorful aromatics and chicken skin into the soup. Boiled the chasu directly in the soup, and used the tare as a marinade.
It actually came out awesome, without really wasting any aromatics and flavors.
Your videos have really inspired me to make more at-home ramen!!
Keep up the awesome videos!
Thanks for giving it a try!
I am addicted to ramen making videos since last 2 days
The recipe is super legit and the video is very clear & informative. Thank you so much for making this!
Thanks very much for watching!
Q: What do you do in quarantine during a pandemic?
A: You make ramen of course.
I wish haha. My kid is on lockdown too so it's so hard to film.
I know I've been eating alot of ramen, but its the instant kind
YAY, Non-Tonko ramen!
You really grant my wish, this was easy af recipe you gave us XD hope i can make it.
Thanks for watching!
Amazing work! I just subscribed to your channel. Let me ask you 1 question. How do you prevent the broken emulsion at the end? Is it because there wasn't enough water?
I would like to see a champon recipe, I love your videos and the way you describe the processes.
Thanks very much! I'll look into it.
awesome recipe video! The production quality and recipes are getting really good!
Thanks very much!
wait so what are we supposed to do to not have a broken broth?
I guess to increase the water content and dont over boil it so the water doesn’t evaporate and all that remains is gelatinized fat
great recipe. quick Qs:
1) how many servings is this roughly, for purposes of scaling down the soup & tare?
2) what's the make of your gyuto?
Thanks for sharing this Recipe, and style of Ramen! I am a big Fan, of Chicken Based Ramen! Of course, Tare’ and Aroma Oil are key, to making any Bowl of Ramen taste great...
I like your idea of using the browned Onion, Ginger and Garlic Bits, as an additional Flavor Garnish!
Thanks Ed!
Damn Ryan! This vid was awesome and the bowl looked so delicious. Keep it up. Love the style of your vids. Been listening to the pod too.
Thanks very much!
Beautiful job, its really great to critique your own work, and to show us how you’re growing. Keep at it, I will watch every video you make.
Thanks very much for watching! I appreciate it!
Amazing recipe as always man! Let me ask you a question, do you recommend using pressure cookers for this kind of paitan soups?
You can use a pressure cooker, but you still need to boil or blend the soup before you let it rest to emulsify. I usually use a pressure cooker but I wanted to try the old fashion way for this one.
Tori Paitan tsukemen was my favorite from Kichitora. It's been years since I've had ir
I'm going to work on my aroma oil repetoire. Pro tip - add some room temp oil to help cool down the hot aroma mix, maybe some toasted sesame oil? We did that with our spicy topping.
Ah that is a good idea!
amazing to see that you still reply to comments
From what I heard, more water will also improve your yield with a better extraction... After that you reduce it to the desired concentration
Correct me if I’m wrong but 500 grams of flour and 165 grams of water would total 665, making your noodles closer to 25% hydration not 33%. This is always how I calculated hydration.
Nice one man. I especially like how you showed the method for your aromatic oil.
I'm at the beginning stages of a batch of broth as I type this and might go for more of a paitan style this time. I usually do 4 1/2 to 6 hours and neither try to mash up the bones nor keep the fat for emulsification (usually keep it for aromatic oil).
Without droning on too much you've inspired me to try something different this time around. Thanks, all the best.
Thanks very much for watching! You can actually do a chintan (clear soup) first with the bones, then after you strain it, but the bones back into the pot and use them again to make a paitan. It's a pretty common technique ramen shops and popups use to really stretch their ingredients.
@@WayofRamen That's awesome, I might give it a go.
It’s been a long journey of trying to make ramen that is good in my house. I saw these vids in my feed yesterday and I’m ready to give it another shot thanks to you man!
Thanks very much for watching! Sorry for the delayed response.
using some of your ramen recipes to make ramen today! Wish me luck! On the last stages of making the tonkotsu! Wish this recipe came out just a couple of days earlier! But now I got something forward to making to next week! Also, I was going to recommend an 80/20 sodium carbonate/potassium carbonate mix as I way to work on your ramen noodles but I see you’ve already adjusted yourself! Anyways, big fan and keep up the great work!
Thanks very much! Good luck on your tonkotsu! It's a really challenging style to get right.
I can’t stop watching this channel!
Thanks very much!
The Way of Ramen don’t forget about us when u hit 1 mil
Nice work Ryan, looks great!
Thanks very much!
You should be getting more views. linked you up my Facebook video as inspiration! Keep the videos coming!!
Thanks very much!
So happy to find you, my sons love Ramen, going to learn and surprise them, will start with this one, thank you.
awesome recipe video! The production quality and recipes are getting really good!
How did it turn out?
@@justalpha9138I did not try yet, still thinking about the amount of fat in it, all my life I trim off all the fat out when I cook any broth. I bought the pasta machine though and tried the noodle, it turned out very good.
@@blueriver8708 The fat emulsifying into the broth is what makes Tori Paitans and tonkotsu ramen so creamy and nice
@@blueriver8708 Although you can also learn how to make great shoyu ramen which is the Chintan version of this.
Looks so yummy. Thank you for sharing.
Great soup 🥰
Hellooooo !!!! 👋 😊 .... I made this today ..!!! Well,...... actually started 2 days ago and finally got to eat today. It was SO CREAMY DELICIOUS GOODNESS 😋 .. I wanted try your Ma-Yu recipe, so I replace the garlic & Onion oil with Ma-Yu.... Works really well too. Thank you so very much 🙏🙏🙏
Thanks very much for trying it out!
Bro I’m hype asf I found this channel more recipes!
Welcome aboard!
Yo thanks for the recipe man. I just made it and damn it is a great bowl of ramen. めちゃめちゃおいしですよ! I was just missing the 鰹節 but the タレ was an umami bomb. Keep up the projects!
Thanks for trying it out! I really liked how this came out too!
What's the use of potassium carbonate baking soda in the noodle mix? Also can you explain why you choose that ratio , what's the reason of the two flower?
Just made this a few day ago. It was awesome! keep up the good work!
日本人でも麺から作る人はいないな❗お見事❗鶏白湯で鳥のコラーゲンたっぷり。かつぶし、鯖節、昆布など旨味が入って良いよね🎵
ナイスぅ🎵
コメントありがとうございます！
うま味調味料が入ってないけど、びっくりするほど旨みがたっぷり！美味しかったです 😄
Looks good
I do love the chicken broth but my favourite is pork and chicken. This is a very nice looking bowl. Well done
Thanks very much for watching! Pork and chicken is classic for a reason.
So glad you got around to making Tori Paitan. Looks fantastic, I’m definitely going to have to try your tare recipe... it looks awesome! Keep up the great work dude.
By the way, where the hell did you get your hands on Sababushi? I have not been able to find it anywhere in California.
Tare was so good! For the sababushi, I had to fly to a different island and go to a speciality Japanese supermarket to find it.
So how do you prevent the broth from separating overnight? Do you have to blend it after you strain it?
For home ramen cooks, it's good to blend it before you chill and rest it. I boiled out too much water from the soup which caused the really bad separation.
Nice effort man, looked great! Really enjoyed eating at Fujishiro a couple years ago! 🍜
Thanks very much! It tasted great but I'm sure the real thing was better.
I'm going to try this recipe
Awesome video, my man! Thank you for the recipe, I will try this next. I made my gyokai shio ramen (with the shio tare video you did) and it ended up too salty. I used dried anchovies, dried squid, dried shrimp, and kombu! Sadly, I think the soup was already too salty so the tare wasn’t needed. Nonetheless, thank you for inspiring me to cook ramen again! Cheers!
Sorry your last ramen didn't turn out well. You want to keep the soup as salt free as possible, so you can adjust the saltiness 100% with the tare. Did you try to go lighter on the tare to try to get a better balance?
The Way of Ramen I had the broth without the tare and it was perfect tbh! Can’t wait to combine it with a chicken or pork bone broth
The char siu looks delicious!
Thanks! It came out well. I have the recipe for it in the previous video on the channel.
I'm making this right now and it looks amazing so far. I have a ton of really pure looking chicken oil I've skimmed off the top and passed through a coffee filter, I might make my aroma oil with that!
How did it taste? Tori paitan is super good if you make it well. :)
@@justalpha9138 It was delicious! Would recommend if you have at least 2-3 free days as it takes quite a bit of time
@@lisawong80 I've made it a few times before and I really really like it a lot. :) This week I've bought two whole ducks and I'm going to make a duck bone paitan ramen... :')
Great recipe! I love your videos 👍
Thanks very much for watching!
Congrats!! It looks so delicious!!
Thanks Connie!
I loooooooove chicken. I'm so making this.
The best ramen channel 🔥
Thank you very much for watching!
Another one, amazing
Thanks for watching!
Thank you!❤ how long Tare lasts? Like two weeks in fridge?
9:56
No one:
Auto Caption:
“After 3 days of cooking, I can finally taste these 20 PYTHONS”
I maybe a little bit late but you mentioned you followed the recipe from a cooking book with famous Ramon shop recipes. Mind sharing the book ?
Pork shoulder chashu is defo one of the best chashu types. I find that the more classic chashu is more suited for chashu don than for ramen where it kinda gets lost in the broth and lose all its flavors.
Please answer me 🙏 what is the difference between Sabo bushi and Katsuo bushi? ....And....
Usukuchi Shoyu is basically “light soy sauce” while Koikuchi Shoyu is dark colored soy sauce? I’ve seen in my local Chinese market “light soy sauce” “dark soy sauce” could they be interchanged? I’m about ready to make this recipe. I tried googling answers for the questions I’m asking you. I couldn’t really find answers. Apologies if my questions are stupid!
Is it still one of your best boals of ramen? Maybe u could do a retest or a comprizon between this original recipe and the same but with some instant components of the tare. Also it would be intresting to see an explainig tutorial of what umami and mag is and how to use it in ajinomoto form. Thank you one again 👍👍👍🙏🙏🙏
I subscribed when you had 900+ subscribers. Now you're at 42k. Congrats sir!
Thanks very much for coming along for the ride!
It looks so good. I’m going to try making this one day.
Thanks very much! It was a lot of work but it tasted great