How to make Kyoto-Style Creamy Chicken Paitan Ramen
INGREDIENTS [Tori-paitan Broth] (makes 1.5 to 2 L) 3 Chicken Carcasses 1 clove Garlic 1 knob Ginger 1 Medium Potato 1 Medium Onion 1/2 Green Onion 5 Dried Shiitake 10g Kombu (Dried Kelp) 3L+ Water for the carcasses 1L Water for the Shiitake and Kombu Salt or Shio-tare to taste [Chi-Yu (Chicken Oil)] (serves 4 to 5) 1 tbsp oil [A Bowl of Tori-paitan Ramen] 150g to 225g Ramen noodles 360 to 500ml Tori-paitan Broth Salt or Shio-tare to taste MSG to taste *optional 2 to 3 tsp Chi-Yu Ground white pepper to taste [Toppings] Smoked Chicken Breast Chopped green onion Ramen eggs Baby corn =============================== Follow Regional Food JAPAN Instagram ↓↓↓ https://www.facebook.com/share/1BXR1Q... Follow Regional Food JAPAN Instagram ↓↓↓ / regionalfoo Visit my website for more regional Japanese recipe. ↓↓↓ https://takas-kitchen-jp.com/aomoris-...
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