Classic Chicken Ramen (Tori Paitan Ramen)
Món truyền thống · Japanese
A rich and creamy chicken broth ramen, featuring tender chicken chashu, perfectly cooked noodles, and classic toppings.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken carcass or backs1 kg
- Chicken feet500 g
- Pork belly500 g
- Onion1 large
- Garlic1 head
- Ginger1 piece (10 cm)
- Kombu (dried kelp)1 piece (15 cm)
- Dried shiitake mushrooms5-6
- Water3-4 liters
- Saltto taste
- Soy sauce200 ml
- Mirin100 ml
- Sake50 ml
- Ramen noodles4 servings
- Eggs4
- Green onions1 bunch
- Nori seaweed sheets4
- Menma (fermented bamboo shoots)100 g
Các bước
- 1
Prepare the chicken broth: Blanch chicken carcass and feet. Simmer chicken carcass, feet, onion, garlic, and ginger in water for 6-8 hours, skimming impurities. Add kombu and shiitake for the last hour. Strain the broth.
- 2
Make the chashu pork: Roll and tie pork belly. Simmer in a mixture of soy sauce, mirin, sake, water, ginger, and garlic until tender. Slice thinly.
- 3
Prepare the tare (flavor base): Combine soy sauce, mirin, sake, and optionally dashi or chicken broth. Heat gently.
- 4
Marinate and soft-boil eggs (Ajitama): Soft-boil eggs for 6-7 minutes, then peel and marinate in soy sauce mixture.
- 5
Cook ramen noodles according to package directions.
- 6
Assemble the ramen: Add tare to serving bowls. Pour hot chicken broth over the tare. Add cooked noodles. Arrange chashu slices, ajitama egg (halved), green onions, nori, and menma on top.
