How to Make Tori Paitan Ramen - The CREAMIEST Chicken Ramen Recipe

hello and welcome to Namak Japan today I would like to teach you how to make a creamy Tori Python Domon for me this is the easiest ramen to make and it just takes a couple of hours but it's not particularly difficult so let's start with this one and I'll show it to you from the top traditionally the thali Python is made from something called Tora Gaara which translates to chicken bones but if you cannot get your hands on pure chicken bones to chickens also with suffice I'm using here to kill oohs of chicken bones that I got frozen so first step is to just defrost them and add some water basically you add enough water to cover the whole meat or bones and then crank up the heat after a while you will notice that scum rises to the top so you just start skimming off as much as possible but it's okay if there's a little bit left a skimming off as much as possible is more important for clear chintan soups once you're done with skimming your bowl should look a little something like this not a beautiful thing with Tori Python is that you don't really have to watch temperature as closely so you can just crank it up to maximum and let it rip without the bowl overflowing of course now this step is purely optional but it definitely saves me some time and infuse the soup with a little bit more flavor so I'm making my cha shoe directly in the soup by dropping two blocks of pork belly into my soup so it can be frozen it doesn't really matter I just just have to factor in a little bit longer cooking time for those and I dropped them in after roughly 1 hour of cooking of the chicken soup and I'm gonna let them braise in there for two more hours so you remove them after two hours roughly and set them aside to cool down and this is what my soup looks like after three hours of boiling and this after like five hours of boiling you need to refill water from time to time to keep it boiling just like this for in total five hours and you add nothing else before the next step so after boiling a total of five hours you can start adding your aromatics in this case I'm adding some hocks i or napa cabbage some onions with skin on some Negi or welsh onions some shiitake dried ones would actually be better and lastly some lightly crushed garlic cloves also with skin on the next optional step is to add some Katsuobushi I've got the thick cut kind here but the small flakes that you can often find for okonomiyaki and such are also fine another optional step is to throw in some niboshi which are dried infant sardines if you can find them the d gutted and headless types are ideal otherwise you have to dig up them and take off the heads yourself I wouldn't throw in more than a handful because you only want to go mommy and not necessarily a whole lot of the flavor add a little bit of water for last hour of simmering and don't worry you can always reduce it to the desired consistency later so in total you get 6 hours of boiling and simmering and that's basically all you have to do for a good broth there's no other secrets there's no magic that's all there is to it and again you can leave out all the optional stuff and still get a very very fragrant and umami rich soup as the last Amami booster I'm adding a strip of kombu to my soup after I turn off the heat I'm basically just dropping it in and then letting the soup cool down for roughly an hour just as a warning this is one of the ingredients that you can actually put too much of it because it makes the soup slimy if you add too much after everything is said and done the last point is to strain the soup and I can recommend doing it in batches all in smaller amounts so you don't fail as I'm doing here almost dropping half the stuff on the outside now that looks like a lot of effort and it actually is but it's all worth it once you see the golden and creamy result that you get from all your hard work and this is the final result there were still a couple of floaty bits in the soup so I strain it actually a second time through a finer mesh and that basically took care of the rest that usually should be sufficient for a use at home so let's get to the assembly I left the soup in the fridge overnight and it turned nicely gelatinous although you can see that some of the fat separated on top but we'll take care of this in a second so first we heat up the soup a little bit and in the meantime we take a look at the charge to that i marinate it overnight I'm gonna make a separate video about the chashu and all the other steps that I'm skipping later today in case you were worried about the separated fat this is how we're gonna take care of it basically you just blend the heated up soup for a minute or so and that should be sufficient to give it the desired emulsification and creaminess that we are after now that the broth is taken care of let's talk about the aroma oil I'm gonna make some aroma oil recipe videos in the future but today I went with some saved bacon fat which I warm up in the neutral water the next part of ramen is the flavoring sauce or so called today and I'm going with a show you today for this one I'm adding roughly 30 milliliters of my show you tell it to this bowl but if you're a beginner it's fine to just add roughly 25 milliliters of straight soy sauce to your bowl the next step is to add around 15 to 20 milliliters of your aroma oil and I really need to get proper ladles for that but eyeballing it is absolutely fine foreign rules I went with supporter style noodles were roughly medium thickness but whatever you can find is fine fresh ones are obviously better but instant ones can also be great if you can make your own ones that's obviously the best choice but not everyone is a fan of working with Dell anyway these noodles need around two and a half minutes of boiling time so make sure that you heat up your broth in the meantime for this one I'm using roughly 300 millilitres of my broth and ideally your bra starts simmering around 30 to 20 seconds before your noodles are done ideally you pour the hot broth over your Tara and aroma oil just before the noodles are done then you drain the noodles and just pour them into the bowl just less you see here but with a little bit of more caution so you don't spill any of your precious soup even though time is money at this point there's always time for a quick noodle fold to make the bowl look a little bit more appetizing it also helps to keep the toppings on top of your bowl and prevents them from sinking to the bottom now we come to everyone's favorite parts adding the topics we start with some marinated treats the Catemaco that I made the day before and marinate it overnight next we add our josh now I think I still have some work to do with making my ramen a little bit more visually pleasing but you know this does the job and lastly we add some fine Negi which is velch onion if you cannot find Negi then spring onion or league is also acceptable well and that's it your own homemade bowl of Tory Python [Music] [Music] [Music] that is my first time making Titan at home first of all let's give this one a try all right so the first lerp oh yeah it's exactly the creaminess that I was aiming for a really nice flavor together with the bacon fat you get like a lot of the umami from the from the fish that I added note that it is really necessary but definitely it's a little bit something it's hard to describe but definitely the creaminess is off the charts here so let's try this together with the noodles [Music] [Music] or it's really well and of course can't forget some Tasha it's basically melting in my mouth oh yeah perfect combination and I'll help you guys have as much fun making this bowl of ramen and don't forget the most important thing is make ramen your own make this your own Bowl everything I said is just a rough guideline you can tweak it you can change it do whatever the way you like it there's nothing that is off-limits so make it your own and good luck with your own homemade ramen and that's all for today if you like my video click like subscribe and I'll see you guys in the next one [Music]

Channel: Nama Japan

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Id: SLTa3uTmkuw

Length: 10min 8sec (608 seconds)

Published: Tue May 05 2020