New Year’s Shoyu Tori Paitan

What I learned from this bowl:
1. Pressure cooking alone is not enough for Paitan. I understand now why ramen_lord suggests a continuous rolling boil, you need it to break down the bones. To compensate, after pressure cooking I used a wooden spoon to rough everything up and left it to boil uncovered for an extra hour.
2. Use longer noodles, otherwise it's difficult to get the fold.
3. I think for next time, I would place green onions in the middle of the bowl, this plating just looks a little off to me.