Chicken Paitan

Hi guys,

I attempted the chicken paitan from u/Ramen_Lord this time. This was my third time making broth, tare and oil from scratch and my first time attempting to make a paitan soup.

Since I found some 0,75€ a piece pork trotters, I replaced the chicken feet in the broth with it. Other then that I used some leftover chicken carcasses and a whole chicken with the breast removed.

I made the soy/shio tare, replacing the white wine with more sake and I only found light soy sauce for now. For the fat I only used chicken fat since I couldn't render a lot of fat from the skin I had, I didn't bother to add some more aroma's to it.

I also attempted the braised chashu recipe from The book of Ramen and I was very happy with the result. It was very tender, just how I like it.

Overall I was very happy with the dish, although for me and my wife it could have used a little bit more salt, which I will add extra next time. But the broth itself looked really how I wanted it to. For the plating, I was a little bit hasty and threw a little bit too much mushrooms and scallion on there, so don't mind that. Also I really need to practice my "noodle laying".

Which broth/style should I attempt next? I'm thinking to try my first time noodle making next, but not sure of that yet.