I found the part where you add rice to the broth particularly interesting. In other Tori Paitan ramen videos I've seen, they seem to have some trouble getting the fat to emulsify into the broth. Adding a bit of rice in this case would allow the starch to function as a natural emulsifier and achieve a nice thick consistency! Top notch!
Hello ! I have done paitan broth using this technique, with only chicken carcass, and about 3L of water, and after removing lye, waited 30 minutes, added ginger onion and garlic chopped in small pieces without skin (to have the most flavour from little amount, I guess ? maybe it is useless), completed the ramen with Mayuu, the result was so good, and the soup was so creamy, rich and tasteful, and got broth for about 6 ramens, Thanks !
Got a question for you. When you remove the アクfrom the boiling chicken parts, you refer to it as Lye "remove the lye." The word lye, however, most often refers to the chemical, sodium hydroxide. Perhaps it would be better to use the culinary term "scum" as in, " 'Skim off' or 'remove' the (accumulated) scum." いかがでしょうか？ Lye is often used in making soap, or Hominy/Grits, which are kernels of corn that have been soaked in a lye solution (that is alkaline )and helps remove the hull and germ of the corn kernels with the remaining kernels that puff up twice their natural size as a result. I hope this helps.
Motoki San. Your Tare is simply divine. Toripaitan is a thing of beauty to behold. your starchy rice infusion was/is inspired. love it. well done chef. well done. Tabakori san is a fan
I just had an tasty ramen like this from Marutama Ramen and found your video, thanks for sharing! By the way, I have a concern of the usage of plastic wrap that is in contact with hot foods. As I know, it causes cancer and fertility issue. I hope you stay safe and healthy.
Hey Man, I am absolutely thrilled that I found your channel. I really enjoy your content! I have a question, As far as flavor goes, what makes a good chicken broth? Is it the chicken pieces you use? Is it a certain step that you take? Both? Why? Thanks!
@@motokiramenacademy5578 thanks for the reply! I was actually wondering what the most important part of making a good chicken broth was? Is it a cooking technique? Heat? Or maybe it's using certain parts of the chicken? .... Maybe it's too big of a question, haha
i heard that the spine that has the neck part as well and chicken feet is used mainly cause it has collagen? so the broth is thick. i dont know which chicken part is best for flavour though, i guess you could adjust the taste with the tare?
Hi Chef, what noodle machine do you use? For the rice, is it cooked rice or uncooked rice? Thank you for all of these great videos, I cook ramen at home and work at a ramen shop in United States and am learning so much from your videos!
Thanks for watching!! I use a noodle machine called Ono made in Japan 50 years ago. It can be difficult to get in your country... About rice I use cooked rice. Keep up with your learning ramen!!
Hello Motoki-San, I have been doing this Tare all the time now, I love it, but I am wondering, sometime I feel very dizzy doing it, and my head is spinning wild, am I the only one ? Does that happen to ramen chefs ?
for the tory paitan ramen you dont use the aroma oil? did we must use the aroma oil, if we should use can you recommend what aroma oil i nust use for the tory paitan ramen
Hello, i just made the broth with just chicken feet, and after i blend it, the color becomes very brown due to the fine bones. And even after i strain it, there are still many of them..its a size of a spice powder, hence you can still feel it on your tongue... Any thoughts on this?
Chef, thank you! Amazing job, yet again. Question: what was the white topping you were cutting @ 8:25? Very curious. Thank you for another amazing video! 🙏
Everyone else I watch adds thin katsuobushi in the end when the heat is off. Is yours different because its thick? Or cooking at 80C makes it not too fishy? I only have the thin shavings.
i always make my paitan broth out of the bones from my chintan, just cook for extra two hours on a rolling boil adding ginger, garlic and onions and poke it with a wooden spoon every once in a while to break down the pieces, no blending required
Hey Chef. How long do you remove the scum at the beginning of boiling? I spent 30 mins removing scum and oil at the top. Is that OK ? Is the flavor lost?
Hi! That is a difficult question. Generally, pork bone scum should be removed longer and chickens shorter. If you take too much scum, the aroma will disappear and if you don't take it, the odor will remain. Depending on what kind of ramen you want to make, chicken broth typically takes about 15 minutes.
@@motokiramenacademy5578 thanks for the reply chef. I noticed my broth was all thick and white after cooking, but after I cooled it down, some parts started to separate and were not thick and white. After I stirred it again, it became all thick again but after a while it happened again. Do you know why that is and is that normal? thanks
No problem, that's normal. The soup is cooled and divided into three layers: fat, broth, and powder. Then boil again to emulsify and return to the original white soup.
Hello Chef, I have a question regarding the tare: I don’t have any sake , can I replace it by something else like white wine ? Or should I just remove it from my preparation? Thank you .
@@motokiramenacademy5578 Thank you! This is a much different tare/broth ratio than I've seen in other recipes. This makes sense because I noticed your tare used a combination of water and soy sauce, whereas other tares might use soy sauce only (hence it's more salty and you use less tare). Could you please explain the difference between tares that use soy sauce+water vs. soy sauce only? Is there a reason you dilute your tares with water? Maybe something to do with flavour extraction of the other tare ingredients (kombu, mushrooms, etc.) Thank you!
Hi Chef Motoki, I’m a big fan! Quick question for you. After blending the chicken bones, I fine I’m left with a grainy texture in the soup given the bone sediment - this is even after I use a fine wire mesh strainer. Do you find that to be a problem too? Is it the choice of chicken parts for the broth? Thanks!
Hi! Thanks for watching!! Maybe you should try to make bones more soft - try to simmer it for longer time. And I`d recommend to grind it with stick before blending the bones. Good luck!
What you call a tare, other presenters/chefs call a dashi. Looks like you are making a double stock soup, common for Ramen broths. A tare is a more condensed sauce, tare literally means sauce in Japanese, packed full of flavor and is the "seasoning" of the ramen. Your video has me very confused about the difference between a tare and a dashi. Please, if you will, clarify your thinking and method on this. Thank you.
NOT for beginners. Not a lot of instruction (hardly any details) of the why's and wherefore's. Too basic for beginners. Try Way of Ramen or Adam Liaw videos for far more instruction, details and a little bit of the science of, or the WHY of, the way things work with Ramen making. Good luck!
I found the part where you add rice to the broth particularly interesting. In other Tori Paitan ramen videos I've seen, they seem to have some trouble getting the fat to emulsify into the broth. Adding a bit of rice in this case would allow the starch to function as a natural emulsifier and achieve a nice thick consistency! Top notch!
Thank you for watching and such a good comment!
@@motokiramenacademy5578 is it putting cooked rice ?
@@peachbombs same question, did you put cooked rice? @motokiramenacademy?
@@hironukemichi i guess not. It cooks in the soup releasing more starch during the cooking process which helps the emulsion.
I love that you mince up the bones etc, that is a technique ive never seen used. I would love try this method.
Ι wonder how is it so strong this motor to turn around and mince
Hello ! I have done paitan broth using this technique, with only chicken carcass, and about 3L of water, and after removing lye, waited 30 minutes, added ginger onion and garlic chopped in small pieces without skin (to have the most flavour from little amount, I guess ? maybe it is useless), completed the ramen with Mayuu, the result was so good, and the soup was so creamy, rich and tasteful, and got broth for about 6 ramens, Thanks !
Amazing! Thank you for watching and such an awesome feedback!! Perfect!
Got a question for you. When you remove the アクfrom the boiling chicken parts, you refer to it as Lye "remove the lye." The word lye, however, most often refers to the chemical, sodium hydroxide.
Perhaps it would be better to use the culinary term "scum" as in, " 'Skim off' or 'remove' the (accumulated) scum." いかがでしょうか？
Lye is often used in making soap, or Hominy/Grits, which are kernels of corn that have been soaked in a lye solution (that is alkaline )and helps remove the hull and germ of the corn kernels with the remaining kernels that puff up twice their natural size as a result. I hope this helps.
I see, I didn't understand the difference between rye and scum. Thank you for help.ありがとう😁
Motoki San. Your Tare is simply divine. Toripaitan is a thing of beauty to behold. your starchy rice infusion was/is inspired. love it. well done chef. well done. Tabakori san is a fan
Love the video! The quality is amazIng! This is so professional!
thats the first time seeing someone use rice in chicken broth
Oiishii 🎉
i came for the broth and stayed for the ramen :DDD
an absolutely educative video. Thanks for sharing. But is there a reason why you did not put any flavored oil in the ramen?
I just had an tasty ramen like this from Marutama Ramen and found your video, thanks for sharing!
By the way, I have a concern of the usage of plastic wrap that is in contact with hot foods. As I know, it causes cancer and fertility issue. I hope you stay safe and healthy.
adding the rice for starch thickness was a pro gamer move
Is the rice is cooked or raw?
That looks beautiful! My next project
Yo he grinded the bones XD never seen that before! very interesting.
Digging the tune.
I use music for here: epidemicsounds.com. the tune is "Trending". www.epidemicsound.com/music/search/?term=trending
@@motokiramenacademy5578 Thank you!
Nice, gonna make this over the weekend
Instead of rice, can I add soy beans for thickness instead?
A wonderful video. Thank you for showing all steps in the techniques. I have really enjoyed all of your videos. Thank you!
Hey Man, I am absolutely thrilled that I found your channel. I really enjoy your content! I have a question, As far as flavor goes, what makes a good chicken broth? Is it the chicken pieces you use? Is it a certain step that you take? Both? Why? Thanks!
Hi thanks for watching the video!!
You mean the first step? I just removed the odor. So there is still a lot of umami in the chicken bones.
@@motokiramenacademy5578 thanks for the reply! I was actually wondering what the most important part of making a good chicken broth was? Is it a cooking technique? Heat? Or maybe it's using certain parts of the chicken? .... Maybe it's too big of a question, haha
The most important thing in making delicious ramen is to remove the smell. Rinse off internal organs and remove lye just before boiling.
Have a try 😉
@@renoits06 maybe it's the neck? I know some people use the Turkey neck as well for gravy making. Or it could be using the feet...
i heard that the spine that has the neck part as well and chicken feet is used mainly cause it has collagen? so the broth is thick. i dont know which chicken part is best for flavour though, i guess you could adjust the taste with the tare?
Love your videos. I would like to try when you cook it. 😁
Hi Chef, can you try to replicate the Ginza Kagari Honten Tori Paitan ramen? It's the best I've ever tried! Awesome videos BTW!
Hi Chef, what noodle machine do you use? For the rice, is it cooked rice or uncooked rice? Thank you for all of these great videos, I cook ramen at home and work at a ramen shop in United States and am learning so much from your videos!
Thanks for watching!!
I use a noodle machine called Ono made in Japan 50 years ago. It can be difficult to get in your country...
About rice I use cooked rice.
Keep up with your learning ramen!!
Hi Chef! Is there anything I can use besides the meat blender for blending the bones in the broth. I don't have one of those.
bbranch123 Same question!
Potato masher will work fine
What's the red things like hair on the top ?
Hello Motoki-San, I have been doing this Tare all the time now, I love it, but I am wondering, sometime I feel very dizzy doing it, and my head is spinning wild, am I the only one ? Does that happen to ramen chefs ?
ikemeeen....
Hello, can i use pressure cooker to make the broth?
for the tory paitan ramen you dont use the aroma oil? did we must use the aroma oil, if we should use can you recommend what aroma oil i nust use for the tory paitan ramen
Hello, i just made the broth with just chicken feet, and after i blend it, the color becomes very brown due to the fine bones. And even after i strain it, there are still many of them..its a size of a spice powder, hence you can still feel it on your tongue...
Any thoughts on this?
Interesting. I don't have a super strong blender so the same isssue prevents me from doing this recipe ;/
Chef, thank you! Amazing job, yet again.
Question: what was the white topping you were cutting @ 8:25? Very curious. Thank you for another amazing video! 🙏
Everyone else I watch adds thin katsuobushi in the end when the heat is off. Is yours different because its thick? Or cooking at 80C makes it not too fishy? I only have the thin shavings.
What type of broth works best for tantanmen? I've used pork and chicken chintan lately. And add a little soy milk
Have you been in Indonesia before? I have seen you somewhere. Your name is motoki matsunaga right?
Where can I get this type of noodle machine?
Hello,
Do you soak the chicken bones overnight in the fridge or just room temperature?
What was the last material on the tare? The white chunks?
Thank you for the video! I'm excited to try this. What kind of salt are you using at 7:00?
Hi I have a question for you. How long this broth can be store in a chiller??
Did you also blend the necks?
How ML chicken broth you make for 1 bowl?
Why cake flour?
What kinda noodle machine are you using?
Chef hello thank you for sharing and how much pasta does this recipe make?
Hi! Thanks for watching! About 2-3 servings.
Rice cooked or uncooked?
i always make my paitan broth out of the bones from my chintan, just cook for extra two hours on a rolling boil adding ginger, garlic and onions and poke it with a wooden spoon every once in a while to break down the pieces, no blending required
Do you blend up the chicken feet and backbones or only the backbones? Also do you know about how many bowls this recipe makes?
Hi! Thanks for watching! I use whole chicken. It`s for 3-4 servings.
Hi, i have a question, does the mirin taste different if it has alcohol or not?
Hi!! I use mirin for sweetness. So sweet white wine or cola can be used instead.
ruclips.net/video/PEnrcN5Rkz8/видео.html
@@motokiramenacademy5578 so you can substitute mirin with cola ? Wow awsome, how about sake ?
@@2006mumu I'm pretty sure he means a transparent soda. Cola would ruin the color.
@@2006mumu yeah, I'm also curious about sake substitute for ramen
nice recipe! were is the fifth element of ramen? the aroma oil/fat??
Yes, aroma oil is one of the important factors in making ramen.
Hey Chef. How long do you remove the scum at the beginning of boiling? I spent 30 mins removing scum and oil at the top. Is that OK ? Is the flavor lost?
Hi!
That is a difficult question. Generally, pork bone scum should be removed longer and chickens shorter. If you take too much scum, the aroma will disappear and if you don't take it, the odor will remain. Depending on what kind of ramen you want to make, chicken broth typically takes about 15 minutes.
@@motokiramenacademy5578 thanks for the reply chef. I noticed my broth was all thick and white after cooking, but after I cooled it down, some parts started to separate and were not thick and white. After I stirred it again, it became all thick again but after a while it happened again. Do you know why that is and is that normal? thanks
No problem, that's normal.
The soup is cooled and divided into three layers: fat, broth, and powder. Then boil again to emulsify and return to the original white soup.
@@motokiramenacademy5578 Can you post Miso Ramen videos? Can Miso Ramen use Tori Paitan broth? thanks
Okay, I’ll try it!!
For miso ramen, you can use paitan or Tonkotsu broth.
Hello Chef, I have a question regarding the tare: I don’t have any sake , can I replace it by something else like white wine ? Or should I just remove it from my preparation?
Thank you .
Hi! Try to replace with Cola or Sprite!
@@motokiramenacademy5578 That was just mean.
How many ml of tare and broth did you use? I would be interested in the ratio.
Thank you!
Hi! Thanks!! Usually I use 50cc/300cc (tare/broth)
@@motokiramenacademy5578 Thank you! This is a much different tare/broth ratio than I've seen in other recipes.
This makes sense because I noticed your tare used a combination of water and soy sauce, whereas other tares might use soy sauce only (hence it's more salty and you use less tare).
Could you please explain the difference between tares that use soy sauce+water vs. soy sauce only? Is there a reason you dilute your tares with water? Maybe something to do with flavour extraction of the other tare ingredients (kombu, mushrooms, etc.)
Thank you!
how much serving will the broth yield?
Thanks for watching! About 2-3 servings
Hi Chef Motoki, I’m a big fan! Quick question for you. After blending the chicken bones, I fine I’m left with a grainy texture in the soup given the bone sediment - this is even after I use a fine wire mesh strainer. Do you find that to be a problem too? Is it the choice of chicken parts for the broth? Thanks!
Hi! Thanks for watching!! Maybe you should try to make bones more soft - try to simmer it for longer time. And I`d recommend to grind it with stick before blending the bones. Good luck!
Can I use pressure cooker to make broth? Hello from Indonesia :)
Terima kasih banyak! Yes, of coarse you can!
If I use pressure cooker, how long does it take? Do I have to set the Stove to big or medium fire?
how long I need to create that broth in pressure cooker?
Baking soda won't work, it needs to be baked baking soda
Why add rice?
for starch content which allows the soup to thicken up
What camera u use
Thanks for watching! I use sony, α7 iii
So with the growing method and less cooking /boiling is this a traditional way in Japan? The soup looks very thick like tonkotsu
paitan is the poultry equivalent of tonkotsu
Can I add ginger, garlic and green onion to the stock or should it be pure bone broth?
How long does this last if I store them in my fridge if I make a batch?
Cooked rice or not ?
Hi! You can use any rice. In thins video I used the cooked one. You may use it raw, but it takes longer time to stew.
So much calcium
is this tare a shio tare or shoyu tare? :D !
Hi! Thanks for watching! This time I used shoyu, but it would also taste great with shio, try out both!
What you call a tare, other presenters/chefs call a dashi. Looks like you are making a double stock soup, common for Ramen broths. A tare is a more condensed sauce, tare literally means sauce in Japanese, packed full of flavor and is the "seasoning" of the ramen.
Your video has me very confused about the difference between a tare and a dashi. Please, if you will, clarify your thinking and method on this. Thank you.
I learn how to say chicken in japanese: paitan
Knowledge is power :) Paitan is a soup that looks milky clouded.
Dude the feet still had poop on them...ew. some of them you can see in shot. Scrub the feet. No corner skipping pls. For the health of it.😐😑
that's not really poop but it doesn't look very tasty.
Sorry to say but bad explanation
NOT for beginners. Not a lot of instruction (hardly any details) of the why's and wherefore's. Too basic for beginners. Try Way of Ramen or Adam Liaw videos for far more instruction, details and a little bit of the science of, or the WHY of, the way things work with Ramen making. Good luck!
Little bit ridiculous music, concidering I am watching a guy making soup.