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 If you want to learn how to make ramen noodles from scratch, check out this video. I share what exactly you need to make noodles and some tips to making perfectly chewy and springy noodels. It’s not as complicated as you imagine. ⬇️⬇️⬇️ Struggling to Make Ramen Noodles? Try This Method. Homemade Ramen Noodle Recipe    • How to Make Authentic Ramen Noodles from S...   =============================== 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-...