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Chicken Paitan Ramen Recipe

Japanese · Soup · 210 min total

A rich and creamy Japanese ramen with a milky chicken broth, tender chashu chicken, and soft-boiled egg. This home-cook version captures the depth of a tonkotsu-style broth using chicken bones and aromatics.

Ingredients

• 2 lbs chicken leg quarters or whole chicken, cut into pieces
• 1 lb chicken backs or wings
• 1 onion, halved
• 1 head garlic, halved crosswise
• 2-inch piece ginger, sliced
• 2 tbsp vegetable oil
• 12 cups water
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tsp salt
• 4 servings fresh or dried ramen noodles
• 4 soft-boiled eggs, halved
• 4 slices chashu chicken (or pork)
• 2 green onions, sliced
• Nori sheets, for garnish
• White pepper, to taste

Instructions

1. Blanch chicken pieces in boiling water for 5 minutes to remove impurities. Drain and rinse.
2. In a large pot, heat oil over medium-high heat. Add onion, garlic, and ginger; cook until fragrant, about 2 minutes.
3. Add blanched chicken and water. Bring to a boil, then reduce to a simmer. Skim off any scum.
4. Simmer uncovered for 2-3 hours, stirring occasionally, until broth is milky and reduced by about a third. Add water if needed to keep chicken submerged.
5. Remove chicken pieces (reserve for chashu or other use). Strain broth through a fine-mesh sieve; discard solids.
6. Season broth with soy sauce, sake, and salt. Keep warm.
7. Cook ramen noodles according to package directions. Drain.
8. Divide noodles among 4 bowls. Ladle hot broth over noodles.
9. Top each bowl with half a soft-boiled egg, sliced chashu, green onions, and a piece of nori. Sprinkle with white pepper.

Tips

• For extra richness, add 1 tbsp butter per bowl just before serving.
• Chashu can be made by braising chicken thighs in soy sauce, mirin, sake, and sugar for 1 hour.
• Broth can be made ahead and refrigerated for up to 3 days or frozen for 1 month.

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