I've recently been able to eat a pretty phenomenal tori paitan and it started my love for ramen. Can't wait to try your recipe. It's so clear to understand and very thorough. Thank you!
Thanks for the video. Much appreciated..! I have one question, if you dont mind. You use different technique in making the sauce for this tori paitan and for the halal tori paitan one. In this video, you put dashi into the soup, while in the halal tori paitan, you use dashi to make the sauce. Can you explain why you use those technique? Thanks in advance. Keep posting! 👍
hi thank you for watching! There are many different ways to make ramen, so I'm trying to make a video with as many variations as possible. If you add dashi to the soup, you can make it taste more like dashi, and if you add dashi to the sauce, you can reduce the taste of the dashi :)
Where can I find a noodle Machine like that one? The silver ones that are popular with Italian pasta makers don’t put out enough pressure for the noodles I want to make .
When making Tori Paitan with 2L of water. You reduced it down to 1.3L? Can I keep it at 2L? Or do you think it will make the soup too thin? Great video btw!
hi thank you for watching! When I make paitan soup, I make as much soup as the weight of the ingredients. If the ingredients weigh 2 kg, you can make 2 liters of soup :)
Great! I love ur videos, keep them coming! One thing....I cannot get my hands on niboshi or any other dried fish/sea food. How would you substitute them? I can find Katsobushi thou. It would be great to see your approach on recipes without niboshi!
yes! There are two types of katsuobushi, one for soup and the other for food, so the dashi comes out differently. The edible type is very thin and not suitable for making soup stock.
Do you have the English name of the koikuchi and usukuchi you used in the video? Also what does adding the rice do, make it thicker? thank you again another great video
thank you for watching! Thicken the soup with rice. The koikuchi sauce I used is "フンドーキン醤油株式会社 世界一醤油" "sekaiichi shoyu" usukuchi is "寺岡家の有機醤油" "yukishoyu from teraokaya"
Sir i want to ask several question 1. Can i use pressure cooker in this recipe ? And if can, how long i boil the soup using pressure cooker ? 2. I see u using hand blender at the end, if i want to use hand blender at the soup before i strain it, so the bone will be crushed, is it oke ?
hello! You can use a pressure cooker! hand blender will change soup taste if you use it before straining the soup and in the bowl. This time i make the mouthfeel mellow :)
Thank you for all your recipes, it's been such a great guide for me. I had a question about the changes in temperature from light simmer to rolling boils during the broth making. What purpose does this serve? Could I not just keep it at a rolling boil or a light simmer throughout?
Im guessing the simmering is to remove the scum easier (when only the carcass) and extracting flavour (when adding the aromatic vegetables, or for the dashi). The rolling boil after that is to break down the bones and meat of the carcass.
Looks *very* good. The only thing I can think of that would make it better is if there were some way to preserve the beautiful white colour. The tare makes it a bit darker.
What did you think of this Tori Paitan Ramen recipe? :)
Thumbnail looks tasty af
I still doubt about the fishy part. How does it fit in?
very good again, why do you add the rice to the broth?
dashi can add more umami taste!
hi! because rice make more thick soup :)
The foamy soup is a touch of style and a new consistence in raamen. Well done!
I would love to see the shaggy dough actually turning into the ramen noodle consistency in the bag.
I've recently been able to eat a pretty phenomenal tori paitan and it started my love for ramen. Can't wait to try your recipe. It's so clear to understand and very thorough. Thank you!
Before I watch, I know it will be good!
Very, very nice. Good Work!
Thanks for the video. Much appreciated..! I have one question, if you dont mind. You use different technique in making the sauce for this tori paitan and for the halal tori paitan one. In this video, you put dashi into the soup, while in the halal tori paitan, you use dashi to make the sauce. Can you explain why you use those technique? Thanks in advance. Keep posting! 👍
hi thank you for watching!
There are many different ways to make ramen, so I'm trying to make a video with as many variations as possible.
If you add dashi to the soup, you can make it taste more like dashi, and if you add dashi to the sauce, you can reduce the taste of the dashi :)
@@RAMENKAONASHI thank you for your answer 🙏
Looks good!
@@RAMENKAONASHI
do you need to wash the rice before pour it into the soup??
@RAMENKAONASHI
Oh very greal paitan ! Do you think it's possible to make a paitan with used bones for chintan ? Thank you !
What a great recipe, arigato gosaimasu! Is this recipe similar to Ginza Kagari tori Paitan ramen?
thank you for watching :)
i never try it there!
@@RAMENKAONASHI I highly recommend! It is in Tokyo, in Ginza. I ate there maybe 50 times hahaha, so tasty
is this also needed to cover while boiling chicken? Thanks
Where can I find a noodle
Machine like that one? The silver ones that are popular with Italian pasta makers don’t put out enough pressure for the noodles I want to make
.
You can find it in chinese market, or maybe import it from Aliexpress
amazing!!!
Love it yummy!!!
When making Tori Paitan with 2L of water. You reduced it down to 1.3L? Can I keep it at 2L? Or do you think it will make the soup too thin? Great video btw!
hi thank you for watching!
When I make paitan soup, I make as much soup as the weight of the ingredients. If the ingredients weigh 2 kg, you can make 2 liters of soup :)
@@RAMENKAONASHI wow i see
Hey there would I be able to sub bread flour for the Hokkaido flour?
Great! I love ur videos, keep them coming! One thing....I cannot get my hands on niboshi or any other dried fish/sea food. How would you substitute them? I can find Katsobushi thou. It would be great to see your approach on recipes without niboshi!
hi thank you for watching!
If you can't find dried fish or other ingredients, you can use MSG instead :)
@@RAMENKAONASHI Arigato for the answer! Katsobushi works as a replacement for Niboshi?
yes!
There are two types of katsuobushi, one for soup and the other for food, so the dashi comes out differently. The edible type is very thin and not suitable for making soup stock.
@@RAMENKAONASHI Thanks a LOT! Keep it rocking
This bowl looks great. But can I ask why you choose not to add any oil to this?
because I want to enjoy the flavor of the soup purel:)
Why we need to use low fire for overnight dashi, what’s different if we use high fire?
what is the weight of the kombu? thanks
Do you have the English name of the koikuchi and usukuchi you used in the video? Also what does adding the rice do, make it thicker? thank you again another great video
thank you for watching! Thicken the soup with rice.
The koikuchi sauce I used is
"フンドーキン醤油株式会社 世界一醤油" "sekaiichi shoyu"
usukuchi is
"寺岡家の有機醤油"
"yukishoyu from teraokaya"
Sir i want to ask several question
1. Can i use pressure cooker in this recipe ? And if can, how long i boil the soup using pressure cooker ?
2. I see u using hand blender at the end, if i want to use hand blender at the soup before i strain it, so the bone will be crushed, is it oke ?
hello!
You can use a pressure cooker!
hand blender will change soup taste if you use it before straining the soup and in the bowl.
This time i make the mouthfeel mellow :)
@@RAMENKAONASHI any idea how long do i have to boil using pressure cooker ?
@@RAMENKAONASHIdid you need to wash the rice first or its ok to put it in without wash the rice first?
Thank you for all your recipes, it's been such a great guide for me. I had a question about the changes in temperature from light simmer to rolling boils during the broth making. What purpose does this serve? Could I not just keep it at a rolling boil or a light simmer throughout?
Im guessing the simmering is to remove the scum easier (when only the carcass) and extracting flavour (when adding the aromatic vegetables, or for the dashi). The rolling boil after that is to break down the bones and meat of the carcass.
What is this song used?
Looks *very* good. The only thing I can think of that would make it better is if there were some way to preserve the beautiful white colour. The tare makes it a bit darker.
you can try using a white shoyu to make the tare, it won't darken it so much
@@guitarbydevinmysyk I've never heard of white shoyu before
Whats the weight of the noodles per serving?
I can't really find hon mirin in my area would aji-mirin work as well?
yes you can use it :)
@@RAMENKAONASHI thank you!
what can i substitue those dried fish with what?
Thai fish sauce.😅
What is the purpose of the rice in the soup?
make thicken soup :)
@@RAMENKAONASHI thank you
Can you make it without pork
You can change it with oxtail and chicken leg, those contain a lot of collagen to emulsify the soup
@@2006mumu thanks
❤🎉😊
Hello, why do you want to put rice
😁👍
where's the ramen oil?
not oil is used in this recipe!
no way i can make this..
không có phụ đề tiếng việt nên không hiểu 😢
11:56 looks like the chicken breast is still raw (bottom right)